Start by filling a large pot with purified water, adding a generous amount of salt to enhance the pasta's flavor. Bring the water to a rolling boil over high heat.

While you wait for the water to boil, take a large mixing bowl and drain the canned black beans and corn, rinsing them under cool water. Halve the cherry tomatoes and add them along with fresh arugula and chopped cilantro.

Once the water is boiling, carefully add the fusilli pasta to the pot and cook for about 9-11 minutes until al dente. Drain and let cool in the refrigerator.

In a separate bowl, whisk together fresh lime juice, olive oil, minced garlic, and optional cumin. Season with salt and black pepper, then stir in Greek yogurt until smooth.

Add the cooled fusilli pasta to the mixing bowl with the salad ingredients. Pour the dressing over the mixture and toss gently to combine.

Consider garnishing with additional fresh cilantro or a sprinkle of parmesan cheese before serving.