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Bring a large pot of salted water to a boil. Boil the corn until tender, 4 to 5 minutes. Remove the corn from the pot with a fine mesh strainer and rinse with cold water to cool.
Add the pasta to the same pot of boiling water and cook for 1 minute longer than the package directions. Drain, rinse with cold water, and let cool.
In a blender, combine the sour cream, mayonnaise, ranch seasoning mix, 2 chipotle peppers, lime zest, lime juice, and cumin. Blend until smooth. Taste, and blend in a third chipotle pepper, if you like.
Cut the corn off the cobs. In a large bowl, combine the corn, cooled pasta, tomatoes, beans, avocado, bell pepper, onion, cilantro, and cheese. Fold to combine. Gently fold in the dressing. Serve chilled.