Cook pasta in salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.

In a large bowl, combine the cooked pasta, black beans, corn, cherry tomatoes, red bell pepper, and red onion.

In a small bowl, whisk together lime juice, olive oil, ground cumin, chili powder, salt, and black pepper to create the dressing.

Pour the dressing over the pasta mixture and toss until everything is well coated.

Gently fold in the diced avocados and fresh cilantro just before serving to maintain their freshness and color.

Serve the salad chilled or at room temperature, as preferred.