In a mason jar, combine red wine vinegar, honey, canola oil, and ground cumin. Secure lid and shake until well blended.

Bring a large pot of salted water to a boil and add mini bowtie pasta. Cook until al dente, about 7-10 minutes. Drain and rinse under cold water.

In a large mixing bowl, add the cooled pasta, diced bell peppers, corn, black beans, cherry tomatoes, and cilantro. Stir until combined.

Drizzle the dressing over the mixture and toss to coat.

Fold in the chopped avocados and sprinkle with cotija cheese, if using.

Taste the salad, adjust seasoning, and serve immediately or chill for 30 minutes before serving.