Cook the pasta according to package directions. Drain and set aside to cool.
Heat oil in a saucepan over medium heat. Sauté the onion and garlic for approximately 5 minutes, or until translucent.
Add the pepper, zucchini, tomatoes, and corn. Cook for 5 minutes.
Add the beans, salsa, tomato sauce, chili, cumin, oregano, salt, and pepper. Continue to cook for a few minutes until heated and aromatic. Turn off the heat.
Add the pasta and top with shredded cheese. Cover and leave on the warm burner for a few minutes.
If gluten-free, substitute a gluten-free pasta such as penne for the wheat pasta. If vegan, substitute a vegan cheese for the Mexican shredded cheese.