In a large mixing bowl, combine the ground beef with cumin, smoked paprika, chili powder, oregano, garlic powder, and a pinch of salt and pepper. Mix until well combined.

Heat 2 tablespoons of extra virgin olive oil in a skillet over medium heat. Add the minced onions and sauté until translucent, about 3-4 minutes. Add the beef mixture, cooking until browned and fully cooked, approximately 7-10 minutes.

Stir in the chopped cilantro and corn (if using) into the cooked beef mixture. Remove from heat and allow it to cool slightly.

In a separate bowl, mix the multi-purpose flour, baking powder, and a pinch of salt. Gradually add lukewarm water to the flour mixture until a soft dough starts to form. Knead for about 5 minutes until smooth and elastic.

Roll out the dough on a floured surface to about ¼ inch thickness. Use a round cutter (about 3.14 inches in diameter) to cut out circles from the dough.

Place a generous spoonful of the beef filling in the center of each dough circle. Moisten the edges with a bit of water, fold over to create a half-moon shape, and crimp edges with a fork to seal tightly.

Heat oil in a deep pan over medium heat for frying, or preheat your oven to 400°F (200°C). For frying, carefully place empanadas in hot oil and fry until golden brown, about 3-4 minutes per side. For baking, brush tops with egg wash and bake for 35-40 minutes or until golden.

Enjoy your piping hot Spicy Argentinian Beef Empanadas with guacamole or your favorite dipping sauce!