Boil a pot of salted water and add your favorite pasta. Cook according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking.

While the pasta cools, finely chop bell peppers, red onion, and cherry tomatoes.

In a small bowl, whisk together olive oil, lime juice, chipotle powder, garlic powder, and a pinch of salt.

In a large mixing bowl, toss together the cooled pasta, chopped veggies, black beans, and corn. Pour in the chipotle dressing and mix gently until everything is evenly coated.

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.