Bring a large pot of salted water to a rolling boil and cook pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process immediately.

While pasta cooks, dice your red bell pepper into bite-sized pieces and finely chop the red onion. If using fresh corn, cut kernels from the cob. For frozen corn, thaw completely and pat dry with paper towels.

In a small bowl, whisk together olive oil, fresh lime juice, apple cider vinegar, cumin, chili powder, and garlic powder. Season with salt and pepper, tasting as you go.

In your largest mixing bowl, combine the cooled pasta, black beans, corn, diced bell pepper, red onion, cherry tomatoes, and shredded cheese. Pour the dressing over everything and toss gently but thoroughly. Fold in fresh cilantro last.