Boil a large pot of salted water. Add the Ditali pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta, rinse under cold water, and toss with olive oil to prevent sticking.

Remove the kernels from 3-4 cobs of sweet corn. Melt ½ stick of unsalted butter in a skillet over medium-high heat. Add the corn and sauté for about 5 minutes until tender. Season with salt and pepper, and let cool.

In a large bowl, combine 1½ cups of mayonnaise, 1½ tablespoons of olive oil, 2 tablespoons of chili lime seasoning, and 1 tablespoon of lime juice. Whisk until smooth.

Add the cooled pasta to the bowl with the dressing. Fold in the cooled sautéed corn, chopped peppers, diced jalapeños, partially peeled cucumbers, and rinsed black beans. Stir until well mixed.

Adjust seasoning to taste, cover, and chill in the refrigerator for at least 30 minutes before serving.

Before serving, toss gently to mix any settled ingredients and garnish with fresh parsley and cilantro. Add crumbled bacon before serving if desired.