Mac and Jack Salad

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1 pound macaroni elbows or cavatappi corkscrew shaped hollow pasta

Salt

1 cup frozen corn, defrosted

1 red bell pepper, chopped

1 small red onion, chopped

4 ribs celery, chopped

Black pepper

8-ounce brick Monterey pepper jack cheese, diced

2 tablespoons red wine vinegar, eyeball it

1/4 cup extra-virgin olive oil, eyeball it

1 cup store bought tomatillo salsa (mild, green) or chipotle salsa (hot, smoky red)

2 tablespoons chopped cilantro leaves or flat-leaf parsley