Bring a large pot of salted water to a boil. Add pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

In a bowl, mix ranch dressing and salsa until well combined.

Chop cherry tomatoes and bell peppers into bite-sized pieces.

In a bowl, combine cooled pasta, chopped vegetables, black beans, corn, and cheese. Fold gently to combine.

Pour dressing over the salad and toss to coat all ingredients.

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