Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.

In a skillet over medium-high heat, add a drizzle of oil and ground beef or turkey. Cook for 5-7 minutes, stirring occasionally, until browned and fully cooked. Drain excess fat if necessary.

Sprinkle the taco seasoning over the cooked meat, adding a splash of water if necessary to help the seasoning adhere. Stir thoroughly and cook for another 2-3 minutes until fragrant.

In a large bowl, combine the cooked pasta, taco meat, cherry tomatoes, bell pepper, corn, red onion, and cheese.

In a separate bowl, whisk together salsa and sour cream until smooth. Pour over the pasta salad and mix gently until everything is combined.

If you prefer a cold salad, cover the bowl and refrigerate for at least 30 minutes.

When ready, garnish with fresh cilantro and serve chilled or at room temperature.