Brown the protein in a large dutch oven over medium-high heat until fully cooked, draining any excess fat.

Add the taco seasoning, Rotel (including liquid), black beans, and corn to the pot and stir to combine.

Incorporate the dry pasta and pour the broth over the mixture until the pasta is mostly submerged.

Bring the liquid to a rolling boil, then reduce heat to medium-low and simmer for 12 to 15 minutes, stirring occasionally to prevent sticking.

Once the pasta is al dente and the liquid has reduced to a thick sauce, stir in the shredded cheese and heavy cream until fully melted and emulsified.

Remove from heat and allow the dish to rest for 5 minutes to thicken the sauce before serving.