Heat olive oil in a large skillet over medium-high heat.
Add diced onion and cook for 3 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Add ground beef to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
Drain excess fat from the skillet if necessary.
Stir in diced red bell pepper, frozen corn, and drained diced tomatoes.
Add chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir to combine all ingredients evenly.
Cook for an additional 5 minutes, stirring occasionally, until vegetables are tender and heated through.
Sprinkle shredded cheddar cheese evenly over the skillet mixture.
Cover the skillet with a lid and cook for 2-3 minutes until the cheese is melted.
Remove from heat and garnish with chopped fresh parsley.
Serve warm directly from the skillet.