In a large pot, Sauté the onion and garlic with olive oil over medium heat for 3 minutes, or until the onions are transparent.

Add chili powder and flour to the sautéed onions and garlic. Continue to stir and sauté for two minutes.

Add the fire roasted diced tomatoes, black beans, kidney beans, corn, and water to the pot. Stir to combine and to dissolve any flour and chili powder off the bottom of the pot.

Add the uncooked macaroni noodles and stir to combine.

Place a lid on the pot, turn the heat up to medium high, and let the pot come up to a boil. Stir every other minute or so to loosen the noodles from the bottom of the pot.

When the pot reaches a boil, turn the heat down to low, so it continues to gently simmer. Let the pot simmer (with the lid still on) for 12-15 minutes, or until the pasta is tender and the liquid is thick. Stir frequently as it simmers to make sure the pasta does not stick to the bottom of the pot.

Once the pasta is tender, add the shredded cheddar and stir it in until melted. Serve hot.