In a large skillet, cook and crumble the chorizo to render the fat and brown. Transfer to a large bowl. In the same pan, saute the corn as directed on the package. This usually comes with sauce pellets that melt into the corn. If there is a cheese packet included, reserve it until the end.

Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain, but do not rinse. Toss the pasta into the bowl the chorizo, then add the black beans, bell pepper, red onion, and corn. Add the sour cream, cheese, the reserved cheese packet, and cilantro. Stir well to coat and if needed, season with additional salt, pepper, and hot sauce.