Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, usually 8-10 minutes. Drain and rinse under cold water.

In a blender, combine soaked cashews, lime juice, chipotle peppers, garlic powder, cumin, and a pinch of salt. Blend until smooth, adding water if necessary.

In a large mixing bowl, add cooled pasta, black beans, corn, halved tomatoes, diced bell pepper, and onion. Toss to combine.

Pour the dressing over the salad mixture and fold gently until everything is coated.

Cover and chill in the refrigerator for at least 30 minutes before serving.