Preheat your oven to 375°F (190°C).

In a large pot, boil water and cook the rotini according to package instructions until al dente. Drain and set aside.

In a large skillet over medium heat, add olive oil. Once hot, add the ground beef (or turkey), breaking it apart with a spoon. Cook until browned, about 6-8 minutes. Drain excess fat if necessary.

In the same skillet with the cooked meat, stir in sweet corn, ranch seasoning, garlic powder, onion powder, and a pinch of salt and pepper. Mix well to combine.

In a large mixing bowl, combine sour cream and milk. Whisk until smooth and then add the meat and corn mixture. Fold in the cooked rotini and 1½ cups of cheddar cheese until everything is well coated.

Pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly.

Sprinkle the remaining ½ cup of cheddar cheese on top. If you like a crunchy top, add breadcrumbs over the cheese.

Place the casserole in the preheated oven and bake uncovered for about 25-30 minutes or until the cheese is bubbly and golden.

Remove from the oven and let the casserole cool for a few minutes before serving.