Bring a pot of salted water to a rolling boil over high heat. Add pasta and cook for 8–10 minutes until al dente. Drain and rinse under cold water to stop cooking.

In a small mixing bowl, combine ranch dressing and salsa. Whisk until smooth, then set aside.

Chop cherry tomatoes, bell peppers, and red onion into bite-sized pieces and place them in a large mixing bowl.

Add cooled pasta, drained black beans, corn, and cheese (if using) to the bowl with the chopped vegetables.

Pour the dressing over the salad mixture and gently toss until evenly coated.

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