Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package instructions until al dente, usually about 8–10 minutes. Stir occasionally to prevent sticking. Once done, drain the pasta in a colander and rinse it with cold water to stop the cooking process.

In a small mixing bowl, whisk together the dressing ingredients: extra virgin olive oil, fresh lime juice, chili powder, smoked paprika, ground cumin, garlic powder, salt, and black pepper. Set the dressing aside.

In a large salad bowl, add the cooled pasta along with the diced yellow bell pepper, halved cherry tomatoes, black beans, sweet corn, and chopped red onion. Gently toss these ingredients together until evenly distributed.

Pour the prepared dressing over the pasta and vegetable mixture. Mix everything together until the pasta and veggies are thoroughly coated with the dressing.

Carefully fold in the fresh cilantro and crumble the Cotija cheese over the top of the salad.

Cover the salad bowl with plastic wrap or a lid and place it in the refrigerator to chill for at least 4 hours, or preferably overnight.

Before serving, take the salad out of the refrigerator and give it a gentle stir. Taste and adjust the seasoning with additional salt and black pepper if needed. Serve alongside your favorite grilled meats or enjoy it as a standalone dish.