Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the rotini pasta and cook for 8-10 minutes, or until al dente. Drain and rinse under cold water.

While the pasta cooks, finely dice the black beans, corn, cherry tomatoes, bell pepper, red onion, and avocado. Place all the diced vegetables in a large mixing bowl and gently mix them together.

In a small bowl, whisk together fresh lime juice, olive oil, garlic powder, cumin, chili powder, salt, and pepper until fully combined. Set aside.

Once the pasta has cooled, add it to the bowl of vegetables. Drizzle the dressing over the top and toss gently, being careful not to mash the avocado.

Cover the mixing bowl and place it in the refrigerator for at least 30 minutes to let the flavors blend.

After chilling, gently toss the salad, adjust seasoning if necessary, and garnish with fresh herbs or crumbled feta before serving.