Cook the tortellini per the package directions in salted water until al dente. Drain well and cool. Once cooled, transfer to a medium-size mixing bowl and toss with 1/2 cup dressing and mix to coat. Set aside.
In a large bowl or trifle bowl layer in this order: 6 cups lettuce, corn, onion, red bell pepper, 1/2 cup dressing,1 cup shredded cheese, black beans, poblano pepper, 2/3 cherry tomatoes, black olives, 1 cup shredded cheese, and tortellini.
Drizzle the tortellini with a small amount of dressing (eyeball the amount) then garnish with reserved 1/2 cup cheese, 1/3 cherry tomatoes and 2 cups lettuce.
Cover with plastic wrap and chill for 2-4 hours.
Serve chilled or at room temperature with additional dressing on the side.