Heat a large, heavy pot over medium-high heat. Add oil and saute the onion, bell pepper, celery and garlic until onion is translucent and vegetables are tender. Stir in the tomatoes, beans, corn, cumin, chili powder, oregano, salt and black pepper. Bring to a boil, cover and reduce heat. Cook for 15 minutes, stirring occasionally.
Meanwhile, cook macaroni according to package directions; drain.
Stir cooked macaroni into the pot and cook for 3 to 4 minutes over low heat, uncovered. Remove from heat and fold in cheese, adjust seasonings if desired. Let stand 5 to 10 minutes before serving.