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Cook cheese tortellini pasta as directed, to al dente. Usually tortellini is done cooking when it floats in the pasta water. Drain and toss with olive oil to prevent the pasta from sticking. Set aside.
Make the cilantro lime dressing. Add olive oil and minced garlic to a small pan on the stove on medium heat. Cook, stirring regularly for 1-2 minutes. When garlic is translucent, and before it browns, take the garlic off the heat and set it aside to cool.
In a bowl, add the garlic olive oil, lime juice, champagne vinegar, chili powder, chipotle powder, salt, and pepper. Whisk together to blend completely, add fresh chopped cilantro, then whisk together one last time. Set aside.
Mix together the cooked tortellini, the rest of the salad ingredients, and the dressing in a large bowl. Serve immediately or chill until serving.