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 the pasta in a colander and set aside.

In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain excess fat if necessary.

Add the diced onion and bell pepper to the skillet. Sauté for about 3-4 minutes until the vegetables are softened.

Stir in the taco seasoning, black beans, corn, and salsa. Cook for an additional 2-3 minutes until everything is heated through.

In a large bowl, combine the cooked pasta with the meat mixture. Add the sour cream and mix until everything is well combined.

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

Sprinkle the shredded cheddar and monterey jack cheese evenly over the top of the pasta mixture.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. For a golden top, you can broil for an additional 2-3 minutes at the end, watching closely to prevent burning.

Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro or green onions if desired.