Bring a large pot of salted water to a rolling boil. Once boiling, add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat over medium heat and add the ground beef. Cook for about 5-7 minutes until browned and no longer pink. Drain excess fat.

Add chopped onion and minced garlic to the skillet. Sauté for about 3 minutes, stirring frequently.

Sprinkle cumin, chili powder, smoked paprika, salt, and pepper over the meat and onions. Stir well and cook for an additional 2 minutes.

Pour in the enchilada sauce, black beans, corn, and diced green chiles. Stir together and bring to a simmer for about 5 minutes.

Gently fold the cooked rotini pasta into the meat mixture until well combined.

Sprinkle shredded cheddar cheese over the mixture, reduce heat to low, cover, and cook for about 3-5 minutes until cheese is melted.

Remove from heat, garnish with cilantro and green onions, and serve immediately.