Start by bringing a large pot of salted water (2 tsp salt) to a boil. While waiting, mince your garlic cloves, zest and juice the limes, chop the cilantro, finely dice the red onion, seed and mince the jalapeno, and mince the chipotles in adobo. Once the water boils, add the pasta and cook for 1 minute less than the package directions to keep it slightly al dente—it will soften slightly as it cools and gets tossed with the warm corn and dressing. Drain the pasta and rinse thoroughly with cold water to stop the cooking process and prevent sticking.

Heat the vegan butter in a large skillet over medium-high heat. Once melted and foaming, add the corn along with salt and pepper (1/2 tsp salt and 1/4 tsp pepper). Cook for 5-10 minutes, stirring occasionally, until the corn kernels develop golden-brown charred spots—this builds deep, toasty flavor that's essential to the dish. Add the minced garlic and cook for just 1 minute more until fragrant, being careful not to let it burn. Set the charred corn aside to cool slightly.

In a blender, combine the vegan mayo, vegan yogurt, minced chipotles in adobo, lime zest, lime juice, cumin, smoked paprika, salt, and pepper (1/2 tsp each for salt and pepper). Blend until completely smooth and creamy. If the dressing seems too thick, add cold water 1 tablespoon at a time until you reach a pourable consistency that will coat the pasta without clumping. I like to taste and adjust the lime juice here—a little extra brightness really makes the whole salad sing, especially if your chipotles are particularly smoky.

In a large mixing bowl, combine the cooled cooked pasta from Step 1, charred corn from Step 2, drained black beans, chopped cilantro, diced red onion, and minced jalapeno. Pour the creamy chipotle dressing from Step 3 over the salad and toss thoroughly until everything is evenly coated. The warm corn will slightly warm the pasta, creating better flavor absorption. Let the salad sit for a few minutes before serving to allow flavors to meld, but don't make it too far in advance or the pasta will absorb too much moisture.

Transfer the salad to a serving dish or individual plates. Top generously with the vegan feta or cotija-style crumbles, additional fresh cilantro, and sliced jalapeno for heat and visual appeal. I recommend serving this salad at room temperature or slightly chilled—it's more flavorful than ice-cold, and the spices come through beautifully.