For the Cilantro Vinaigrette:
1 teaspoon minced shallot
1 small clove garlic, minced
1 cup tightly packed fresh cilantro leaves, stems removed
Juice of 1 large lime
1/3 cup olive oil
Salt and black pepper, to taste

For the Tortellini Salad:
19 oz fresh or frozen cheese tortellini
1 ear fresh sweet corn, charred and kernels removed from cob
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups grape tomatoes, halved
2 ripe avocados, chopped
1/2 cup cotija cheese
Salt and black pepper, to taste