Chicken Enchilada Pasta Bake

Name: Chicken Enchilada Pasta Bake
Ingredients: 12 ounces cavatappi, fusili or penne pasta; 1 tablespoon extra-virgin olive oil; 1/2 cup chopped yellow onion; 1 cup chopped red bell pepper; 1 (15-ounce) can black beans, rinsed and drained; 1 1/2 cups frozen fire roasted corn; 2 cloves garlic, minced; 2 cups shredded cooked chicken; 2 (15-ounce) or 3 (10-ounce) cans red enchilada sauce; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 8 ounces pepper jack cheese, shredded (2 cups)_; 2 tablespoons sliced green onions; 2 tablespoons chopped fresh cilantro; Sour cream, for serving