In a food processor, add milk, mayonnaise, ranch seasoning, and jalapenos; process for 30 seconds, scrape down sides, and process for a few more seconds. Place bowl into fridge while you continue making the salad (this needs to set at least 20 minutes in the fridge – can easily be made ahead of time and stored in fridge).

Cook pasta according to package directions, making sure not to overcook. Add black beans last minute of cooking. Drain, rinse with cold water, set aside.

In a large bowl, add cucumbers, red pepper, tomatoes, and corn; stir gently to combine. Add pasta and black beans, fold to combine. Add cheese, green onions, salt and pepper; folding again to combine.

Pour 1 cup of the jalapeno ranch dressing into the salad, fold carefully to evenly coat salad ingredients. Taste and add additional salt and pepper, if desired.

Refrigerate for at least 1 hour before serving. Squeeze lime juice over the top before serving. Garnish with fresh cilantro if desired.