In a large, high-walled skillet, heat the olive oil over medium-high heat. Add the ground beef, onion, jalapeño, and minced garlic. Stir frequently, breaking up the beef as it cooks.
When the beef is cooked, drain off the excess fat. Then add 2 tbsp of seasoning from the packet (reserve the rest for later) and 1/2 cup of water. Stir to incorporate the seasoning and cook for a couple minutes until the water has reduced.
Remove the cooked beef mixture to a bowl and set aside.
Without wiping out the skillet, add the pasta, beef broth, salsa, and remaining taco seasoning to the skillet over high heat. Give it a quick stir and let it come to a boil.
Once boiling, lower the heat to medium-low (you want it at a medium simmer) and cover with a lid. Cook until the pasta is al dente, about 8 minutes.
When the pasta is al dente, remove the lid and add the beef mixture back to the skillet. Add the frozen corn to the skillet as well.
Cook for a few minutes until the corn has thawed, the beef has been reheated, and the sauce has thickened slightly. Then add in the shredded cheese and stir until it has completely melted.
Remove from heat and top with sliced green onions. Other optional toppings: salsa, sour cream, or crushed tortilla chips. Enjoy!
Store leftovers in the refrigerator for up to 4 days.