Cook the rotini pasta in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and rinse with cold water.

Dice the black beans, corn, cherry tomatoes, bell pepper, red onion, and avocado into uniform pieces.

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

In a large serving bowl, combine cooled pasta with the prepared vegetables and drizzle dressing over the top. Toss gently.

Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld.

Before serving, give the salad another toss, taste, and adjust seasoning as needed.