In a large pot bring water and salt to a boil. Add pasta and cook until al dente (soft, but still firm). Immediately drain pasta and flash cool in cold water. Drain water.
Coat pasta with oil to prevent sticking. Dressing: Combine mayonnaise, soy sauce, fresh lemon juice, brown sugar, vegetable base powder, chipotle pepper in adobo sauce, and minced garlic. Blend all ingredients with either a stick blender or a blender until emulsified.
To assemble, in a large bowl combine pasta, kidney beans, corn, red bell pepper, black olive, red onion, green chilies, and cilantro. Stir to combine. Pour dressing over all and mix until well blended. Store in an airtight container for at least 30 minutes before serving for best flavor.