Mexican Pasta Salad

Mexican Pasta Salad 8 ounces rotini pasta 2 cups fresh or frozen corn kernels 1/2 cup mayonnaise 2 tablespoons lime juice 1 1/2 teaspoons Chili Powder 1 teaspoon Cumin, Ground 1/2 teaspoon salt 1 can (15 ounces) black beans, rinsed and drained 1 pint grape tomatoes, halved 1 can (4 1/2 ounces) chopped mild green chiles, drained Cook pasta as directed on package. Add corn during last 3 minutes of cook time. Rinse under cold water; drain well. Mix mayonnaise, lime juice, chili powder, cumin and salt in large bowl with wire whisk until well blended. Add pasta and remaining ingredients; toss until well coated. Serve immediately or refrigerate until ready to serve.