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

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

In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper until well combined.

Pour the dressing over the pasta salad and toss gently to combine. Adjust seasoning if necessary. Serve chilled or at room temperature.