In large 10-12 inch pan, heat olive oil over medium. Add ground beef and cook until no longer pink. Carefully drain beef; add onion, garlic and crushed tomatoes. Stir until well mixed. Add paprika, chipotle, cumin, onion powder and corn. Stir and simmer, uncovered, for about 15-20 minutes over low heat.
Meanwhile, cook pasta per package instructions. Drain.
Gently fold pasta and shredded cheese into beef chili mixture. Sprinkle cheese puffs over; simmer 5 minutes until melted cheese starts to bubble around edges of pan. Garnish with cilantro leaves, if desired. Serve immediately.