Boil a large pot of salted water. Add the dried jumbo elbow macaroni and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine the cooled pasta with black beans, corn, diced tomatoes, cilantro, and red onion. Gently fold the ingredients together.

In a medium bowl, whisk together the mayonnaise, sour cream, chipotle in adobo, chili powder, cumin, garlic powder, onion powder, and lime juice until smooth. Adjust seasoning with salt and pepper.

Pour the dressing over the pasta mixture and gently toss until all ingredients are evenly coated.

Serve immediately or chill in the refrigerator for 30 minutes before serving. Top with sliced avocado if desired.