Cook the pasta per manufacturer's instructions. Be sure to cool it off immediately, as the black bean pasta tends to get mushy if you let it sit warm for too long. Set aside.
Roast your corn, in the husks, over a bbq, gas grill, or the flame of your stovetop range. Husks will become black and corn will have roasted inside when it is ready. Let cool and then clean the husk and shuck the corn from the cob by standing it on its end and cutting the corn away with a knife until all the corn is removed.
Put the cooled pasta, corn, nopalitos, all the diced-cut up vegetables, cilantro, nutritional yeast and hempseed in a large mixing bowl, and set entire mixture aside .
Make the dressing by mixing the mayonnaise, chipotle en adobo, cumin, garlic and lime juice in a small mixing bowl. Blend the dressing into the salad and mix well.
Taste for salt and pepper. Serve immediately or refrigerate for later. Garnish with fresh cilantro.