Mexican Pasta

1 lb. fisulli pasta (or whatever you like)
2 Tbs. olive oil
1 med. onion, chopped
1 clove garlic, minced
1 green bell pepper, diced
1/2 cup sweet corn kernels
1 (15 oz) can black beans, drained and rinsed
1 (14.5) can diced tomatoes
1/4 cup Salsa
1/2 can black olives, sliced
1 1/2 Tbs. Taco Seasoning mix

Salt and Pepper to taste

1 1/2 cup Monterey Jack Cheese, grated

Bring a large pot of water to a boil, pour in some salt and pasta and cook till al-dente. Drain

While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper with a little salt/pepper in oil until lightly browned. Add garlic and cook one more minute. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and more salt and pepper if needed and cook until thoroughly heated, 5 minutes.

Toss with cooked pasta and cheese.