Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente.

Drain the pasta in a colander and rinse under cold water to cool.

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

In a small bowl, whisk together the olive oil, red wine vinegar, lime juice, garlic powder, chili powder, salt, and black pepper.

Add the cooled pasta to the bowl with the vegetables. Pour the dressing over the top and toss to combine.

Garnish with chopped cilantro and shredded cheddar cheese before serving.