Bring a large pot of salted water to a rolling boil. Add the gluten-free pasta and cook according to package instructions for 8-10 minutes, or until al dente. Drain and set aside.

In a large skillet, heat a drizzle of oil over medium heat. Add the diced chicken breast and sauté for 5-7 minutes until browned and cooked through.

Stir in the taco seasoning, salsa, and chicken broth to the skillet with the cooked chicken. If adding corn and bell peppers, include them now. Simmer for 3-4 minutes.

Gently fold the drained pasta into the skillet. Sprinkle in the shredded cheese, stirring until melted and the pasta is coated.

Season with salt and pepper to taste. Serve hot, garnished with toppings like sour cream or cilantro if desired.