Cook the tortellini per the package directions in salted water until al dente. Drain well and cool.
In a medium-size mixing bowl, toss with ½ 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, ½ cup dressing,1 cup shredded cheese, black beans, poblano pepper, ⅔ cherry tomatoes, black olives, 1 cup shredded cheese, and tortellini.
Drizzle the tortellini with a small amount of dressing (eye ball the amount) then garnish with reserved ½ cup cheese, ⅓ cherry tomatoes and 2 cups lettuce.
Cover with plastic wrap and chill.
Serve chilled or at room temperature with additional dressing on the side.