In a large pot, bring water to a boil and add a pinch of salt. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

In a large skillet, heat a splash of oil over medium heat. Add the ground beef and cook until browned, about 5-7 minutes, breaking apart any chunks with a spatula.

Once the meat is browned, add the taco seasoning. Stir well to coat the meat evenly with the seasoning.

Pour in the heavy cream, followed by the shredded cheddar cheese. Stir continuously until the cheese has melted and everything is well combined.

Stir in the cooked macaroni, diced tomatoes, and corn. Season with salt and pepper to taste. Cook for about 5 more minutes until everything is heated through and the flavors meld together.

Serve hot, topped with chopped green onions and fresh cilantro for added flair.