Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain and rinse under cold water to cool the pasta. Tip: This helps to stop the cooking process, keeping your pasta perfectly firm!

Heat a grill over high heat or roast the corn at 425°F for 12-15 minutes until slightly browned. Cool and cut the kernels off the cobs. Tip: Grilling the corn adds a lovely smoky flavor!

In a small bowl or blender, mix all the dressing ingredients together while the pasta is cooking. Tip: Blend until smooth for a creamy texture.

In a large bowl, combine the cooled pasta with the black beans, cherry tomatoes, green bell pepper, red onion, cilantro, and jalapeño. Pour the dressing over the salad and toss to coat evenly.

Refrigerate for 30 minutes if possible, or serve at room temperature. Adjust seasoning with more salt or lime juice if needed. Top with fresh cilantro and sliced jalapeño before serving.