Preheat oven to 350F. Cook the pasta according to package directions. Drain but do not rinse.
Meanwhile, heat the olive oil in a skillet over medium heat.
Once the oil is hot, add the onion and cook until translucent, about 2-3 minutes.
Add the garlic and cook for one more minute.
Place the pasta in a 8” x 8” casserole dish.
Scoop the cooked onions and garlic into the casserole dish. Add the corn, black beans and tomatoes and stir to combine.
Stir the taco seasoning and cajun seasoning into the enchilada sauce, then pour into the casserole dish. Stir to coat the pasta completely.
Top with shredded cheese.
Bake for 10-15 minutes, until cheese is completely melted.