Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain and rinse with cold water to stop the cooking process.

In a blender, combine the soaked raw cashews, water, lime juice, garlic, chipotle peppers, chili powder, ground cumin, smoked paprika, salt, and pepper. Blend until smooth and creamy.

In a large mixing bowl, combine the cooled pasta with halved cherry tomatoes, diced red bell pepper, chopped red onion, minced cilantro, drained black beans, and fire-roasted corn. Gently toss to combine.

Drizzle the creamy dressing over the salad and toss until well coated. Chill in the refrigerator for at least 30 minutes before serving.

When ready to serve, give it a final toss, taste to adjust seasonings, and serve chilled or at room temperature.