12 oz. pkg. corkscrew pasta
1 c. mayonnaise
1 (4 oz.) can chilies, drained
1/2 c. Italian dressing
1 tsp. chili powder
1 tsp. ground cumin
1 (16 oz.) can red kidney beans, drained
1 bell pepper, chopped
1/2 c. chopped celery
2 tbsp. fresh parsley, chopped
1 lg. tomato, chopped
1 (8 oz.) can corn, drained

Cook pasta per directions. Drain and rinse with cold water until completely cool. In large salad bowl, blend mayonnaise, Italian dressing, chilies, chili powder and cumin. Toss with pasta and remaining ingredients. Cover and chill.