Shuck 3-4 cobs of sweet corn and remove the kernels. Melt 1/2 stick of unsalted butter in a skillet over medium heat. Add corn and sauté for about 5 minutes until tender and slightly golden. Season with salt and pepper, then cool.

Bring a large pot of salted water to a boil. Add 1 pound of Ditali Pasta No. 55 and cook until al dente, about 8-10 minutes. Drain and drizzle with 1.5 tablespoons of extra virgin olive oil, then cool completely.

In a mixing bowl, combine the cooled pasta, 1.5 cups of mayonnaise, an additional drizzle of olive oil, and 1 tablespoon of fresh lime juice. Add 2 tablespoons of chili lime seasoning and stir until the pasta is well coated.

Add diced green and red bell peppers, jalapeños, partially peeled cucumber, sautéed corn, and drained black beans. Fold in chopped cilantro and 1.5 cups of cheese. Mix until combined.

Transfer to a serving dish, cover with plastic wrap, and refrigerate for at least 30 minutes. Garnish with additional parsley and cilantro if desired.