Cook fusilli pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse pasta with cold water to cool. Drain pasta. Transfer pasta to large bowl. Add 1 1/2 tablespoons olive oil and mix thoroughly to coat. Add diced tomatoes, corn kernels, carrot strips and chopped onion and toss.
Mix mayonnaise, Dijon mustard and fresh lime juice in small bowl. Mix in minced jalapeno chilies, chili powder and ground cumin. Add dressing and chopped fresh cilantro to salad and mix to blend. Season to taste with salt and pepper.
Recipe courtesy of Gourmet Magazine