Start by bringing a large pot of salted water to a boil.

Once boiling, add the rotini pasta and cook until al dente, about 10 minutes.

Drain the pasta in a colander and rinse it under cold water.

While the pasta cooks, chop the cherry tomatoes, cucumber, bell peppers, and red onion.

In a mixing bowl, whisk together olive oil, red wine vinegar, lime juice, garlic powder, cumin, and season with salt and pepper.

In a large bowl, combine the cooked pasta, chopped vegetables, black beans, corn, and cheese.

Pour the dressing over the pasta salad and toss to coat the ingredients evenly.

Cover the salad and refrigerate for at least 30 minutes before serving.

Before serving, sprinkle with chopped cilantro.