1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.

2. Cook the penne in salted water until just al dente, then drain.

3. Heat the olive oil in a large skillet over medium heat and cook the onion until softened.

4. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.

5. Stir in the garlic and cook for 30 seconds.

6. Add the taco seasoning, salsa, diced tomatoes with green chiles, corn, and black beans. Simmer for 3 to 4 minutes.

7. Reduce the heat and stir in the cream cheese and sour cream until smooth and creamy.

8. Add the cooked pasta, salt, and black pepper, then toss until evenly coated.

9. Transfer the mixture to the prepared baking dish and top with cheddar and Monterey Jack cheese.

10. Bake for 20 to 25 minutes, until hot and bubbly.

11. Let it rest for 5 minutes, then top with green onions and cilantro before serving.