Preheat your oven to 350°F (175°C).

In a large pot of boiling salted water, cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add ground beef or turkey and cook until browned, about 5-7 minutes. Season with chili powder, cumin, salt, and pepper.

Add the refried beans and corn to the skillet, mixing everything until well combined. Remove from heat, then stir in 1 cup of shredded cheddar cheese.

Using a spoon, carefully fill each cooked pasta shell with the meat and bean mixture. Arrange the stuffed shells in a greased baking dish.

Pour the enchilada sauce evenly over the stuffed shells, making sure they’re well covered. Top with the remaining 1 cup of shredded cheddar cheese.

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for another 5-10 minutes until the cheese is bubbly and golden.

Let it cool slightly, then garnish with sour cream and chopped green onions before serving.