Bring a large pot of well-salted water to a boil. Cook rotini just until al dente per package directions. Do not overcook. Drain and rinse under cold water until fully cooled. Transfer to a large bowl.

While pasta cools, whisk together olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper in a small bowl. Taste and adjust salt if needed. Set aside.

Once pasta is completely cooled, add chopped bell pepper, halved tomatoes, black beans, corn, and red onion to the bowl. Do not add vegetables while pasta is still warm.

Pour dressing over salad and stir until evenly coated. Gently fold in the fresh cilantro and crumbled Cotija cheese last.

Cover tightly and refrigerate for at least 4 hours. Stir before serving and taste for seasoning. Add a small drizzle of olive oil if the salad looks dry after chilling.