Bring a large pot of salted water to a rolling boil over high heat. Add the rotini pasta and cook according to package instructions, typically 8-10 minutes, until al dente. Once cooked, drain the pasta and rinse it under cold water.

Wash and dice the bell pepper and red onion into small pieces. Halve the cherry tomatoes. Slice the avocado just before assembly.

In a small mixing bowl, whisk together lime juice and olive oil. Add garlic powder, cumin, and chili powder. Season with salt and pepper.

In a large mixing bowl, combine the cooled pasta, black beans, corn, diced tomatoes, bell pepper, red onion, avocado, and cilantro. Drizzle the dressing over the top.

Gently toss all the ingredients together, being careful to maintain the avocado's structure.

Cover the mixing bowl and refrigerate the salad for at least 30 minutes. Serve chilled.