Prepare the dressing by whisking together the mayonnaise, red wine vinegar, sugar, chili powder, cumin, salt, and pepper in a small bowl until smooth. Set aside.

In a large mixing bowl, combine the drained corn, rinsed black beans, chopped red onion, and diced bell pepper.

Gently fold in the shredded cheddar cheese and about three-quarters of the Fritos corn chips (crush them slightly as you add them to the bowl).

Pour the prepared dressing over the salad mixture. Toss gently until all ingredients are evenly coated. Be careful not to crush the chips too much.

Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. If the salad will sit longer than 2 hours, wait to add the chips until just before serving.

Before serving, stir the salad gently one last time. Top with the reserved Fritos chips for maximum crunch.