Mexican Pasta Salad - cooking recipe

Ingredients

8 ounces chunky pasta (such as rotini, wheels, medium macaroni, etc)
1 (15 ounce) can whole kernel corn (or the equivalent in frozen corn)
1/2 large red onion, chopped
1 (15 ounce) can black beans, drained and rinsed
1 large bell pepper, chopped (green, red, yellow - whatever color you have on hand)
1 large tomatoes, chopped
1 -2 tablespoon olive oil
1 -2 tablespoon lemon juice (you can also use lime juice)
pepper, to taste
1 spicy seasoning mix (such as Mrs Dash Extra Spicy) or 1 garlic powder
cilantro, chopped,to taste
1/2 cup shredded cheddar cheese (or to taste, I have also used shredded monterey jack and shredded mexican soft cheese. If you are ve)

Preparation

Cook the pasta (al dente) During approximately the last 2 minutes of cooking time, add the corn.
While the pasta/corn mixture is cooking, combine all other ingredients (except for the cheese) in a large bowl.
Drain the pasta and corn.
Rinse the pasta and corn in cold water until the mixture is cool or cold.
Add the pasta/corn mixture to the other ingredients and mix.
Before serving, sprinkle mixture with shredded cheese.
(OPTIONAL) If you are vegan, do not complete this step.
*Please note, I have also added other vegetables, such as fresh and frozen chopped broccoli (add to pasta cooking process like the corn), fresh chopped cauliflower, etc.
You can also add cooked, diced or chopped chicken (great for leftovers).