Start by preparing all your vegetables: seed and finely mince the jalapeños, peel and dice the cucumber into 1/2-inch pieces, seed and dice the red bell pepper into 1/4-inch pieces, dice the Roma tomatoes, slice the scallions, and roughly chop the fresh cilantro. Set all vegetables aside. Now make the dressing by blending together the milk, mayonnaise, ranch seasoning, minced jalapeños, honey, ground cumin, and fresh lime juice in a blender for about 30 seconds until smooth and well combined. Transfer the dressing to a bowl and refrigerate it while you prepare the pasta.

Bring a large pot of salted water to a boil and add the rotini pasta, cooking it according to package directions. About 1 minute before the pasta finishes, add the rinsed and drained black beans to the pot so they warm through and absorb some of the pasta cooking water. Drain everything in a colander and rinse with cool water to stop the cooking process and help the pasta cool faster.

In a large mixing bowl, combine the cooled pasta and beans from Step 2 with the fresh vegetables (cucumber, bell pepper, tomatoes, corn, and scallions), the shredded parmesan cheese, and the chilled jalapeño ranch dressing from Step 1. I like to reserve about 1/4 cup of the dressing to add later in case the salad needs more moisture after chilling. Gently fold everything together until well coated, then season with salt and black pepper to taste. Cover the bowl and refrigerate for at least 1 hour before serving so the flavors can meld together.

Remove the pasta salad from the refrigerator and give it a gentle stir, adding the reserved dressing if needed to restore creaminess. Top with the fresh cilantro from Step 1 and serve chilled. I find that cilantro added right before serving keeps its bright color and fresher flavor better than mixing it in earlier.