Prepare all ingredients by chopping vegetables and measuring spices.

Boil water and cook penne pasta according to package directions.

Heat olive oil in a large skillet over medium-high heat.

Add garlic and ground meat, cooking until browned and crumbled.

Remove meat from skillet and set aside, draining any excess fat.

Add more olive oil to the skillet, along with garlic and chopped red onions.

Sauté onions until translucent and lightly browned.

Add bell peppers and continue to sauté for 1-2 minutes.

Add zucchini and corn, stirring to coat with oil and onions.

Season with seasoning salt and black pepper.

Cook vegetables until slightly softened but still crisp, stirring frequently.

Return the cooked meat to the skillet.

Add cumin, Cajun seasoning, ancho chile powder, and hot sauce.

Lower the heat to medium and slowly pour in evaporated milk, stirring constantly.

Add sour cream and cheddar cheese, stirring until melted and blended.

Raise the heat back to medium-high and cook the sauce until slightly thickened, about 5 minutes.

Taste and adjust seasonings as needed.

Toss drained pasta with olive oil or butter to prevent sticking.

Divide pasta among plates and ladle sauce over each serving.

Garnish with a dollop of sour cream and fresh cilantro leaves.

Serve immediately.