Soak the Cashews: In a small bowl, cover the roasted cashews with 1 cup of boiling water. Let cashews soak for at least 15 minutes or until the water is no longer hot. This can be done up to 8 hours in advance.

Cook Pasta: In a large pot of salted boiling water, cook your pasta according to package instructions. Once cooked, drain and rinse well under cold water to stop the cooking and prevent sticking. 

Roast Corn & Jalapeno: While the pasta is cooking, preheat the oven to Broil. Add the corn and jalapeno to a baking tray along with the oil and toss to coat. Spread in an even layer. roast in the oven on broil for 2 minutes, remove and stir around with a spoon. Place back in the oven for an additional 2 minutes or until the corn is golden brown. Remove from oven and let cool.

Blend the Southwest Dressing: Once the cashews are done soaking, place the cashews and water into a blender along with the other spices, garlic, lime juice and zest.  

Assemble the Pasta Salad: Once pasta is ready and corn has cooled, place in a large bowl with the onions, peppers, cherry tomato and black beans. Pour in the cashew dressing and mix thoroughly. Note: If you're not serving right away, consider adding half the dressing and reserving half to add just before serving so the pasta doesn't absorb all the sauce.

Garnish & Serve: Season with salt and pepper if needed and garnish with chopped cilantro. Serve with a wedge of lime and enjoy!