Cook the spaghetti according to package instructions until al dente.
In a large skillet, sauté diced onion and bell pepper over medium heat until softened.
Add ground beef to the skillet, cooking until browned.
Stir in the taco seasoning and diced tomatoes, cooking for another 5 minutes.
Mix in the corn, and let simmer for a few minutes.
Drain the spaghetti and add it to the skillet, mixing well to combine.
Sprinkle cheddar cheese over the top and cover until melted.
Remove from heat and let cool slightly.
Garnish with fresh cilantro and lime wedges before serving.
Serve warm and enjoy your Taco Spaghetti!