Warm the pot: Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and cook 3–4 minutes until softened. Stir in garlic for 30 seconds, just until fragrant.

Cook the chicken: Add chicken pieces with a pinch of salt and pepper. Sauté 4–6 minutes, stirring occasionally, until no longer pink on the outside. It doesn’t need to be fully cooked through yet.

Season and build flavor: Stir in bell pepper, taco seasoning, cumin, chili powder, and smoked paprika. Cook 1 minute to bloom the spices.

Add the veggies and tomatoes: Mix in corn, black beans, diced tomatoes with their juices, and tomato paste. Stir to combine into a thick, saucy base.

Add pasta and broth: Pour in the pasta and 3 cups of broth. Stir well, scraping the bottom to prevent sticking. Bring to a gentle boil, then reduce heat to a lively simmer.

Simmer to al dente: Cover partially and cook 10–12 minutes, stirring every few minutes. If the liquid reduces too quickly, add a splash more broth. Cook until the pasta is al dente and the chicken is cooked through.

Creamy finish: Remove from heat. Let the pot sit 2 minutes, then stir in Greek yogurt and shredded cheese until smooth and creamy. If it’s too thick, add 1–2 tablespoons broth. If it’s too loose, let it sit uncovered for a minute to thicken.

Brighten it up: Squeeze in lime juice and adjust salt and pepper. The lime lifts the flavors and balances the richness.

Serve and garnish: Spoon into bowls and top with cilantro, green onions, avocado, or a few crushed tortilla chips for texture.