Cook the pasta: Boil shells according to package instructions until al dente. Drain and set aside.
Sear the steak: Season steak with salt, pepper, garlic powder, and smoked paprika. Heat olive oil in a large skillet over medium-high heat and sear steak bites until browned and cooked to your liking (about 3–5 minutes). Remove and set aside.
Cook the corn: In the same skillet, add corn and sauté for 2–3 minutes until slightly golden and sweet. Remove and set aside with the steak.
Make the cheddar cream sauce: Reduce heat to medium. Melt butter in the skillet, add minced garlic, and cook until fragrant (about 1 minute). Stir in heavy cream and milk, letting it simmer for 3–4 minutes.
Add the cheese: Stir in cheddar and parmesan until melted into a smooth, creamy sauce. Adjust seasoning with salt and pepper to taste.
Bring it all together: Return pasta shells, steak, and corn to the skillet. Toss gently until everything is coated in that rich cheddar sauce.
Garnish and serve: Finish with parsley, cracked black pepper, and red pepper flakes for a little kick if you like. Serve hot and enjoy!