Boil a large pot of salted water. Add rotini pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

While the pasta cooks, chop bell pepper, red onion, avocado, and halve cherry tomatoes. Rinse and drain black beans and corn.

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

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

Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.

When ready to serve, gently toss salad and adjust seasoning with extra salt, pepper, or lime juice. Garnish with cilantro.