Southwestern Pasta Salad

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1 pound orecchiette, cooked al dente

2 yellow peppers, grilled and julienned

1 red onion, finely sliced

6 tomatillos, quartered

1 cup fresh corn kernels

1 cup frozen baby lima beans, thawed

1/4 cup white wine vinegar

1 canned chipotle pepper

1/2 cup olive oil

Salt and freshly ground pepper

1/4 cup cilantro, finely chopped