Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain in a colander and rinse briefly under cool water to stop the cooking and remove excess starch. Set aside to cool.

While the pasta cooks, make the dressing. In a medium bowl or large jar, combine the olive oil, lime juice, Southwest seasoning, honey or agave, minced chipotle peppers, adobo sauce, and minced garlic. Whisk or shake vigorously until the mixture is completely emulsified and smooth. Taste and adjust seasoning with salt, pepper, or more spice as desired.

In a large serving bowl, combine the cooled pasta, rinsed black beans, corn, halved cherry tomatoes, diced bell pepper, and diced red onion.

Pour the prepared dressing over the salad ingredients. Using a large spatula or spoon, gently toss everything together until all ingredients are evenly coated with the dressing.

Cover the bowl tightly with plastic wrap or a lid. Refrigerate the salad for at least 1 hour, ideally 2-4 hours, to allow the flavors to develop.

Just before serving, add the freshly chopped cilantro and crumbled Cotija or feta cheese. Toss gently one final time to distribute. Taste and adjust final seasoning with salt and pepper if needed. Serve chilled.