Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes.

Drain excess fat if necessary, then stir in the taco seasoning, diced tomatoes, black beans, and corn. Cook for an additional 3-5 minutes until heated through.

In a large mixing bowl, combine the cooked pasta with the meat mixture. Stir in the shredded cheddar cheese until evenly distributed.

Preheat your oven to 350°F (175°C). Transfer the pasta and meat mixture into a greased 9x13 inch baking dish, spreading it evenly.

Top with shredded mozzarella cheese, covering the entire surface.

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let it cool for a few minutes. Serve hot, topped with sour cream and garnished with chopped cilantro.