Bring a large pot of salted water to a boil over high heat. Add the uncooked rotini pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a medium bowl, combine the plain Greek yogurt, salsa, olive oil, and apple cider vinegar. Whisk together until smooth, then stir in cilantro, salt, garlic powder, onion powder, chili powder, cumin, and black pepper.

In a large mixing bowl, combine the cooled rotini pasta, rinsed black beans, corn, halved grape tomatoes, finely minced red onion, and diced red bell pepper. Toss well.

Pour the dressing over the salad mixture. Gently toss to coat thoroughly.

Serve immediately or refrigerate in an airtight container for up to 2-3 days.