Place spiralized zucchini and carrots in a large bowl. Add tomatoes, black beans and cheese; toss gently and set aside.
Preheat grill or grill pan to medium-high. Place corn on preheated grill. Roast, turning occasionally, about 10 minutes or until tender. Transfer to a cutting board to cool. With a sharp knife, remove kernels. Combine roasted corn with rest of salad ingredients.
In small bowl, whisk together dressing ingredients. Taste and adjust seasoning with salt, pepper and additional chipotle paste as needed. Toss salad with dressing. Transfer to a large serving bowl and garnish with chopped cilantro and serve.