Southwest Chipotle Pasta Salad

Let me just admit it, Chipolte, kinda intimidates me.  I'm not sure why, before I started cooking I didn't even know what it was for sure.   So, while at the 99cent store, I found a box of Simply Salad-Chipolte Salad from Betty Crocker and decided it was time to try it. 

8 oz. shells pasta
1/3 c. vegetable oil
1/4 c. lime juice
1 Tbsp. chili powder
1 medium chile in adobo sauce
2 tsp. cumin
3 cloves garlic, crushed
1/2 tsp. salt
1 15 oz can black beans, drained and rinsed
1 15 oz can kernel corn
1/2 c. green bell pepper, diced
1/2 c. red onion, diced
1/2 c. fresh cilantro leaves, rough chop
1 c. halved cherry tomatoes
1/2 kefir cheese (substitute with sour cream)
salt and pepper to taste

Boil pasta until al dente. Rinse with cold water and drain. Set aside in a large bowl.
In a food processor or blender, combine oil, lime juice, chili powder, cumin, chipotle, salt and garlic. (dressing) Blend until smooth. Taste and adjust seasoning. If you want spicier add more chile powder or another chipotle.  But be careful not to put in too much, or you'll overpower the food with heat and all flavour will be lost.
Add corn, beans, green pepper, onion and half the cilantro leaves to the pasta.
Toss with dressing to coat. Add salt and pepper to taste.
Top with tomatoes and the rest of the cilantro leaves. 

Stay hungry my friend!