Cook the Pasta: Bring a large pot of salted water to a rolling boil over high heat. Add vegan-friendly pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Prepare the Dressing: In a blender or food processor, combine soaked cashews, lime juice, chipotle peppers, garlic powder, cumin, and a pinch of salt. Blend until completely smooth, about 1-2 minutes.

Combine the Salad Ingredients: In a large mixing bowl, mix cooled pasta with black beans, fire-roasted corn, halved cherry tomatoes, diced red onion, and chopped red bell pepper. Toss gently to combine.

Fold in the Dressing: Drizzle the cashew dressing over the salad mixture. Fold gently to ensure everything is coated. Taste and adjust seasoning as needed.

Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes. Toss before serving and garnish with fresh herbs if desired.