In a medium bowl, whisk together the dressing ingredients until smooth.

Bring a large pot of salted water to boil, add the bowtie pasta, and cook al dente for 8-10 minutes. Drain and coat with half of the dressing.

In a skillet, brown the ground beef with spices until no longer pink, about 5-7 minutes. Drain excess fat.

In a large mixing bowl, combine the pasta, beef, corn, black beans, cherry tomatoes, and other desired veggies. Add remaining dressing and toss well.

Top with Monterey Jack cheese and scallions before serving warm or chilled. Garnish with cilantro or lime juice if desired.