Bring a large pot of salted water to a rolling boil. Add whole wheat pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Once done, drain the pasta and rinse it under cold water to cool it down.

In a high-speed blender, combine raw cashews, fresh water, lime juice, garlic, chipotle peppers, chili powder, ground cumin, smoked paprika, and a pinch of kosher salt. Blend on high until smooth and creamy.

In a large mixing bowl, add the halved cherry tomatoes, diced red bell pepper, finely chopped red onion, and fresh cilantro. Drain and rinse the black beans, and add them along with the fire-roasted corn. Toss in the cooled pasta to combine.

Pour the creamy cashew dressing over the salad mixture. Gently toss everything together until evenly coated. Taste and adjust the seasoning with additional salt and black pepper.

Serve immediately or let it sit for at least an hour in the refrigerator to allow flavors to meld. This dish can be enjoyed cold or at room temperature.