Gather all your ingredients together. Slice the bell peppers and red onion. This makes cooking smoother. Trust me, a little prep goes a long way.

In a large pot over medium heat, drizzle in your olive oil. Once it’s hot, add the sliced onions and sauté them until they’re translucent—about 3-4 minutes.

Now, toss in the thinly sliced bell peppers. They should be vibrant and colorful! Stir them around, allowing them to soften slightly for about 5 minutes.

Time for the flavor! Add in the minced garlic, smoked chili powder, ground cumin, sweet paprika, and salt. Stir consistently for around one minute to let those spices bloom and create an unforgettable aroma.

Next, add in the fire-roasted diced tomatoes, sweet corn kernels, black beans, and vegetable or chicken stock. Give it a good stir. The mixture should look lively and burst with color.

Add your small pasta shapes to the pot. Stir everything well, cover, and bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Let it cook according to the pasta's package instructions, which is usually around 10-12 minutes.

Once the pasta is al dente, remove it from the heat. Stir in the shredded mozzarella cheese until it melts into the dish. Finally, squeeze in the juice from half a lime. This adds a zesty kick that you'll love.