Cook pasta according to package directions, drain and add to a large bowl. Add chipotle vinaigrette to warm pasta, toss to combine and set aside.
Toss shrimp with a little olive oil, salt, pepper and chipotle Chile powder. Roast in 425 degree oven until cooked and pink (don’t over cook). Remove from oven and let cool, then add to pasta. Alternatively, you can grill the shrimp on the BBQ if desired.
Add remaining ingredients and toss to combine. Adjust wetness of pasta salad by adding more vinaigrette.
* I like to grill my corn (about 10 minutes) and only cook it slightly so it remains plump and juicy. You can substitute canned or frozen (thawed) corn if you prefer.