1. Heat olive oil in a large frypan over medium heat, add red onion and cook until softened.
  2. Add spring onion, red capsicum and garlic and cook until softened.
  3. Add Mexican seasoning and cook until fragrant. Add corn and stir through.
  4. Add tomato and stock, bring to the boil, season and simmer for 20 minutes. Add beans for the last 5 minutes of cooking time.
  5. Meanwhile, in a pot of boiling salted water, cook pasta as per packet directions.
  6. Add cooked pasta to the sauce and stir through.
  7. Serve topped with avocado, lime wedges and coriander
  8. Serve and enjoy with family and friends!