Rinse and drain black beans. Remove corn from its cob. Combine beans and corn.
Chop the Vidalia onion and fresh cilantro.
In a separate bowl, combine both dressings, hot pepper sauce, chili powder, and black pepper. Stir.
Fold in onion and cilantro to the corn and black bean mixture. Lastly, add the dressing to the rest of the ingredients.
Refrigerate for at least 2 hours. Serve with tortilla chips.