Start by boiling water in a large pot. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse with cold water to cool the pasta quickly.

While the pasta is cooking, chop the bell peppers, slice the cherry tomatoes in half, and finely dice the red onion. Drain the black olives and corn.

In a large mixing bowl, add the cooled pasta, prepared vegetables, shredded cheese, and black olives. Drizzle the Catalina dressing over the top and stir until everything is well combined.

For the best flavor, let the salad chill in the fridge for at least 30 minutes before serving. Garnish with fresh cilantro if desired.