1. Cook the Protein Pasta: Bring a large pot of salted water to a rolling boil. Add the protein pasta and cook according to package directions until al dente. This usually takes about 8-10 minutes. Once cooked, drain the pasta thoroughly and rinse it under cold water to stop the cooking process and prevent it from sticking. Set aside to cool slightly.

2. Prepare the Vegetables: While the pasta is cooking, rinse and drain the canned black beans. Thaw the frozen corn if you haven’t already. Dice the red bell pepper into small, uniform pieces. Finely dice the red onion and chop the fresh cilantro.

3. Whisk the Dressing Ingredients: In a small bowl, combine the olive oil, lime juice, apple cider vinegar, chili powder, ground cumin, garlic powder, and smoked paprika. Whisk vigorously until all the ingredients are well combined and the dressing is emulsified. Season with salt and black pepper to taste.

4. Combine All Salad Components: In a large mixing bowl, add the cooled pasta, rinsed black beans, thawed corn, diced red bell pepper, finely diced red onion, and chopped fresh cilantro.

5. Dress the Salad: Pour the prepared dressing over the pasta and vegetable mixture.

6. Toss to Combine: Using a large spoon or tongs, gently toss all the ingredients until everything is evenly coated with the dressing. Ensure the dressing reaches the bottom of the bowl for full flavor distribution.

7. Chill and Serve: For the best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. This also ensures it’s nicely chilled before serving.