1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. This step always reminds me of the aromatic base my abuela would start with, filling the kitchen with warmth.
2. Add the garlic and red bell pepper, cooking for another 2 minutes until the peppers soften slightly.
3. Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a spoon, about 5-7 minutes.
4. Stir in the cumin, smoked paprika, salt, and pepper. I love how these spices add depth, reminiscent of the flavors from my childhood.
5. Add the diced tomatoes (including the juice) and the frozen corn. Stir to combine and let it simmer for 5 minutes.
6. Sprinkle the shredded cheddar cheese over the mixture. Cover with a lid and let it melt for about 2 minutes.
7. Garnish with fresh cilantro before serving. Serve warm and enjoy!

Remember, cooking is about intuition and joy, much like the lessons I learned in my family kitchen.