Prep the vegetables: Dice the onion into small, even cubes and mince the garlic finely. Drain and rinse the black beans until the water runs mostly clear.
Brown the beef: Place a large deep skillet over medium-high heat. Add the ground beef and cook for 5 to 6 minutes, breaking it into small crumbles with a wooden spoon. The beef should be fully browned with no pink remaining. If the pan looks dry, add 1 tablespoon olive oil.
Add aromatics: Stir in the diced onion and cook for 3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
Season the base: Sprinkle in the taco seasoning, salt, and black pepper. Stir for 1 minute to coat.
Simmer the mixture: Add the salsa, drained tomatoes, beef broth, and frozen corn. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
Enter the pasta and beans: Add the drained black beans and short pasta. Cook for 8 to 10 minutes, or until the pasta is tender and the sauce has thickened slightly, stirring occasionally.
Melt the cheeses: Reduce the heat to medium-low and stir in the cubed cream cheese and half the cheddar cheese. Let it melt for 2 to 3 minutes without boiling. Add the remaining cheddar cheese and stir to combine.
Adjust seasoning: Taste and adjust with additional salt, if needed. If served under warm, creamy pasta, add pasta back into the pan to reheat, or portion into individual bowls.
Serve: Top warm servings with fresh cilantro (if using) and a squeeze of lime juice from the lime wedges.