Bring a large pot of salted water to a rolling boil. You want the water to taste like the sea—about a tablespoon of salt per litre. When the bubbles are vigorous and steamy, tip in the pasta. Stir immediately to stop it sticking, then cook according to the packet instructions until al dente. You’ll know it’s ready when the pasta offers a slight resistance against your teeth, and the water looks starchy and cloudy. Drain in a colander, give it a good shake, and let it cool completely. Tossing it with a drizzle of olive oil now stops it clumping together like a bad memory.

Meanwhile, heat 1 tablespoon of olive oil in a large frying pan over a medium heat. When the oil shimmers and a piece of onion sizzles on contact, tip in the diced red onion. Let it soften for 3–4 minutes, stirring occasionally, until it turns translucent and smells sweet. Add the minced garlic and the diced red and yellow peppers. The peppers will hiss and steam—that’s the sound of water releasing. Cook for another 5 minutes until the peppers have softened and the mixture smells fragrant and slightly charred. The edges of the peppers should take on a golden-brown colour.

Sprinkle over the ground cumin, smoked paprika, and cayenne pepper. Stir constantly for 30 seconds—the spices will bloom in the hot oil, releasing a deep, toasty aroma that fills the kitchen. You’ll smell the cumin becoming nutty and the paprika turning sweet. Add the drained black beans and sweetcorn, stir everything together, and cook for 2 more minutes just to heat them through. The beans will look glossy and the corn will pop slightly as it warms. Remove from the heat and set aside to cool.

Make the dressing in a small bowl or a jam jar. Whisk together the lime juice, extra virgin olive oil, mayonnaise, a pinch of salt, and a few grinds of black pepper. The mixture should look creamy and pale, with the oil and lime juice emulsified into a single, silky liquid. Taste it—it should be sharp, salty, and a little rich from the mayonnaise. Adjust the lime or salt to your liking.

In a large mixing bowl, combine the cooled pasta, the cooled bean and corn mixture, the chopped coriander, and the sliced spring onions. Use your hands or two large spoons to toss everything together gently, making sure the vegetables are evenly distributed through the pasta. The colours should be bright—golden corn, black beans, red and yellow peppers, green coriander.

Pour the dressing over the salad and toss again. The pasta should be evenly coated, each piece glistening with the creamy, tangy dressing. If it looks dry, add another squeeze of lime or a tablespoon of olive oil. Let the salad rest at room temperature for at least 20 minutes before serving—this resting time is crucial. The pasta absorbs the dressing, the flavours marry, and the whole thing becomes more than the sum of its parts.