Fill a large pot with water and set it over high heat to bring it to a boil.

While the water heats, finely chop the onion, slice the scallions, chop the cilantro, and cut the lime into wedges.

When the water comes to a full boil, salt it generously so the pasta is seasoned as it cooks.

Add the cavatappi to the boiling water in the pot and stir right away so it does not stick together.

Cook the pasta until it is tender but still has a little bite, about 8 to 10 minutes, stirring once or twice while it cooks.

While the pasta cooks, set a large skillet over medium heat and add the olive oil.

Add the chopped onion to the skillet and cook, stirring often, until it softens and looks glossy, about 4 to 5 minutes.

Add the tomato paste, the chopped chipotle chiles, and the tablespoon of adobo sauce to the skillet. Stir for 1 to 2 minutes, until the tomato paste darkens slightly and smells rich.

Add the drained black beans to the skillet and stir to coat them in the tomato mixture.

Add the frozen corn to the skillet and cook for 2 minutes, stirring, until the corn is hot and the beans are warmed through.

Before draining the pasta, scoop 1 1/2 cups of the hot pasta cooking water into a measuring cup or bowl.

Pour 1 cup of the pasta water into the skillet and let it bubble for about 2 minutes, until the sauce looks a little smoother and lightly thickened.