Bring a large pot of salted water to a boil. Add the corn on the cob, and cook for 2 minutes. Remove corn from pot to a cutting board and allow to cool, then use the same boiling water to cook the Colavita Radiator pasta according to package instructions*.
While the pasta is cooking, cut the corn off the cob and add to a large bowl along with the drained Colavita Black Beans, tomatoes, and green onions. Set aside while you prepare the dressing.
In a small bowl or glass measuring cup, combine the lime zest, juice, Colavita White Wine Vinegar, garlic, cumin, salt, and pepper. Slowly stream in the Colavita Extra Virgin Olive Oil while whisking constantly to make the dressing.
Drain the cooked pasta and, while still warm, add to the large bowl with the bean mixture. Add the dressing and toss thoroughly, then cover and refrigerate until fully chilled, at least 3 hours.
Once the pasta salad has chilled, stir in the oregano, cilantro, and queso fresco. Season with additional salt and pepper to taste, and serve.
*Chilled pasta firms up in texture, so you may wish to cook the pasta one minute past “al dente” instructions to achieve the perfect final bite.