Preheat oven to 375 degrees, and cook pasta in a large pot according to directions.
While pasta is cooking, combine enchilada sauce and black beans in a blender or food processor and combine until pureed. Set aside.
Chop onion and olives, and grate cheese.
When pasta is cooked, pour it in to a colander to drain well. Then add in onions, olives, frozen corn, enchilada/bean sauce, and cottage cheese. Mix well, and pour in to a 13 x 9 inch pan. Top with grated cheese, and bake for 25 minutes, or until pasta is cooked through, and cheese is melted and bubbly.
Remove from oven and let cool for 5 minutes, then serve with cilantro garnish on the side.