Preheat oven to 350°F.

Combine corn masa flour, bouillon powder, cumin, garlic, and salt in a small bowl.

Heat 1/4 cup corn oil in a large saucepan over low heat.

Add the flour mixture and blend with a whisk until smooth and bubbling but not browned, about 1 minute.

Increase heat to medium and gradually add milk and water, stirring constantly.

Continue to stir and cook until mixture is smooth, thickened, and gently bubbling, about 6 to 8 minutes.

Remove from heat and gradually stir in Mexican blend cheese and 1 cup of cheddar cheese until melted and sauce is smooth.

Stir in green chilies and remove from heat.

Heat 2 tablespoons oil in a large skillet over medium-high heat.

Add peppers and cook for 4 to 5 minutes or until heated through and softened.

Remove from heat and stir in corn and beans.

Combine with pasta in a large mixing bowl.

Pour cheese sauce over pasta and stir to combine.

Pour pasta into greased 13 x 9-inch baking dish.

Top with remaining 1 cup cheddar cheese.

Sprinkle with bread crumbs.

Bake for 20 to 30 minutes or until lightly browned and bubbling around the edges.

Remove from oven and sprinkle with cilantro.

Serve immediately.