Boil the pasta in enough salty water and a tblsp of olive oil, till cooked al dente(firm to the bite). Drain, wash with cold water and keep aside.
Heat 2 tbsp of olive oil in a pan and add the peppers, garlic, onion, mushrooms and sweetcorn. Toss around for a minute.
Add the tomatoes and dried mixed herbs.
Season with salt and generous amounts of freshly ground pepper. Cook till the tomatoes lose their shape. Do not let it dry out too much. If you feel it does, add a little hot water.
Pre heat the oven at 200 deg C.
Add the pasta to the chunky sauce and mix in. Remove from heat.
Place half of the pasta in an ovenproof dish and sprinkle half of the grated cheddar cheese. Add the other half of the pasta, along with the rest of the sauce and top with the remaining cheese.
Bake in the centre of the pre heated oven till the cheese melts and the top is nicely browned.
Serve hot and dig in.