Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium heat until shimmering.

Add 1/2 green bell pepper (diced), 1/2 medium onion (diced), and 1 jalapeno (seeded and diced). Cook, stirring occasionally, until the vegetables soften, about 2 minutes.

Add 1 pound lean ground beef to the skillet. Break the beef into pieces with a wooden spoon or spatula and cook, stirring and crumbling, until the beef is browned and cooked through.

Add 3/4 cup ketchup, 2 teaspoons Worcestershire sauce, 1/2 teaspoon garlic powder, 1 chipotle pepper in adobo sauce (minced), 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon dried oregano, 1/2 cup salsa, and 1/2 cup canned corn (drained). Stir well to combine and bring to a gentle simmer.

Reduce heat to medium-low and simmer, stirring occasionally, until the mixture thickens slightly, about 3 to 5 minutes.

Taste and season with salt and pepper as desired. Remove from heat and serve.