1-Getting started with this recipe: cook the cheese tortellini following the package instructions, which typically means boiling for 3-5 minutes until tender, then drain and rinse with cold water to cool it down quickly.

2-While the tortellini is cooking: prep your fresh ingredients by blending the cilantro vinaigrette: mix 1 minced shallot, 1 minced garlic clove, fresh cilantro leaves (with stems removed), and lime juice, slowly adding olive oil until smooth, then season with salt and black pepper to taste. In a large bowl, combine the cooled tortellini with the charred sweet corn kernels, rinsed canned black beans, halved grape tomatoes, and chopped ripe avocados.

3-Drizzle half the vinaigrette over the tortellini to prevent sticking, then add the remaining vinaigrette and gently stir everything together. Top with cotija cheese and adjust seasoning as needed. For the best results, chill the salad for a bit to let the flavors meld, and remember to add avocado and cotija just before serving to keep it fresh, as highlighted in the recipe summary.