Cook the pasta in a large pot of salted water for 8–10 minutes until al dente, then drain and rinse with cool water.

Prepare the dressing by mixing ranch dressing and salsa in a bowl until smooth.

Chop the cherry tomatoes, bell peppers, and red onion into bite-sized pieces.

In a large mixing bowl, combine the cooled pasta, chopped vegetables, black beans, corn, and cheese.

Pour the dressing over the salad and toss gently until well mixed.

Chill the salad in the refrigerator for at least 30 minutes before serving.