Boil water in a large pot. Add 1 cup of uncooked orzo and cook according to package instructions until al dente, then drain and rinse under cold water.

In a small jar, combine 1/4 cup of extra virgin olive oil, 2 tablespoons of lime juice, 1 tablespoon of honey or maple syrup, 1/2 teaspoon of chipotle powder, 1/2 teaspoon of cumin powder, 1 teaspoon of sea salt, and 1/4 teaspoon of black pepper. Shake until well blended.

In a large mixing bowl, combine the cooled orzo with 1 cup of drained black beans, 1 cup of drained corn kernels, diced bell peppers, diced tomatoes, diced red onion, and 1/2 cup of chopped cilantro. Toss together gently.

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

Serve this Cowboy Pasta Salad chilled or at room temperature, garnished with additional cilantro or a squeeze of lime.