In a large saucepan cook the pasta according to the package directions. Drain and rinse well to cool.
While pasta is cooking create the creamy dressing. Using an immersion blender blend the mayonnaise, sour cream, hot sauce, chipotle peppers, adobo sauce, cumin, and salt in a small bowl. Blend until smooth then set aside.
In a large bowl combine the pasta, tomatoes, roasted corn, canned black beans, sundried tomatoes, mini peppers, green onion, black olives, and jalapenos. Toss to combine then add the creamy dressing and toss to coat ingredients evenly. Add cojita cheese, cilantro, and parsley, and give a final gentle toss to combine
Chill pasta salad for at least 1 hour before serving. Garnish with additional cilantro, parsley, and scallions then serve.