Brown the ground beef in a large pot over medium-high heat until no longer pink, then drain the fat (about 8-10 minutes). You should see browned bits on the bottom of the pot.

Brown the sliced smoked sausage briefly in the same pot, then remove it (about 3-4 minutes). Look for lightly browned edges and a smoky aroma.

Sauté the diced onion for 3 minutes over medium heat. Keep stirring so it softens and turns slightly translucent.

Add the minced garlic and cook for 1 minute. Stir until fragrant, about 60 seconds.

Add the chili powder and smoked paprika and cook for 1 minute. The spices should darken slightly and smell toasted.

Add the Rotel tomatoes, diced tomatoes, beef broth, ranch seasoning, baby potatoes, and pinto beans, then bring to a boil. Bubbles should break across the surface steadily.

Simmer for 15-18 minutes until the potatoes are tender. You should be able to pierce a potato easily with a fork.

Add the drained corn and browned sausage, then simmer for 5 more minutes. The broth should thicken slightly and the corn should turn bright.

Season with salt and pepper to taste. Stir until the seasoning is fully incorporated and the flavors taste balanced.

Serve the cowboy stew topped with shredded cheddar, jalapeños, and green onions. The cheese should melt slightly when it hits the hot stew.