In a mason jar or bowl, combine ¼ cup of red wine vinegar, 2 tablespoons of honey, ½ cup of canola or vegetable oil, and 1 teaspoon of ground cumin. Whisk or shake until well combined.

Bring a large pot of salted water to a rolling boil and add 8 ounces of mini bowtie pasta. Cook according to package instructions until al dente, usually 7–10 minutes. Drain and rinse under cold water.

In a large mixing bowl, add the cooled pasta, 1 cup of diced bell peppers, 1 cup of corn, 1 can of drained black beans, 1 cup of quartered cherry tomatoes, and ¼ cup of chopped cilantro. Gently toss until evenly distributed.

Drizzle the prepared dressing over the pasta mixture and toss gently to coat. Allow to meld for about 5 minutes.

Just before serving, gently fold in 1 diced ripe avocado and ½ cup of crumbled cotija cheese if using. Serve immediately or chill for up to an hour.