In a skillet, cook beef until no longer pink. Drain if needed.

Meanwhile, cook pasta according to package directions. Drain and set aside.

Add chopped onion and garlic and cook until the onions are tender.

Mix in the red pepper flakes and chili powder.

In a large bowl, combine the tomato and cream of mushroom soup with the corn. Add in the beef mixture and pasta. Stir to combine.

Pour mixture into a greased 9x13 pan and cover with foil.

Bake at 350 degrees for 20 minutes. Remove from oven, take off the foil and top with cheese.

Return casserole to the oven for 5 minutes to let the cheese melt.

Enjoy!