Bring a large pot of salted water to a boil. Cook your macaroni until it reaches an "al dente" texture. Drain the water and set the pasta aside.

In a large heavy-bottomed skillet or Dutch oven, brown the ground meat over medium-high heat. Toss in the chopped onions halfway through, cooking until the meat is no longer pink and the onions are translucent and fragrant. Carefully drain off any excess fat.

Lower the heat to medium. Incorporate the undrained tomatoes, tomato sauce, green chilis, and roasted corn. Season the mixture with smoked paprika, garlic powder, salt, and pepper. Stir well to ensure the spices are evenly distributed.

Let the mixture reach a gentle bubble, then turn the heat down to low. Cover the pan and let the flavors marry for about 10 to 12 minutes, stirring occasionally to prevent sticking.

Fold the cooked macaroni into the beef and tomato base. Toss everything together until the pasta is thoroughly coated and heated through. Finish with a sprinkle of fresh greens before serving.