Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

In a large bowl, combine the cooked pasta, black beans, cherry tomatoes, corn, red bell pepper, red onion, and cilantro.

In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, salt, and pepper.

Pour the dressing over the pasta salad and toss gently to combine.

Sprinkle the shredded cheddar cheese on top and mix lightly.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.