1. Boil a large pot of salted water and cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

2. While the pasta cooks, rinse and drain the black beans and corn. Dice bell peppers, halve cherry tomatoes, finely chop red onion, and cube the avocado.

3. In a small bowl or jar, whisk together lime juice, olive oil, red wine vinegar, honey, chili powder, garlic powder, salt, and pepper until well combined.

4. In a large mixing bowl, combine cooked pasta, beans, corn, vegetables, and cilantro. Pour in the dressing and toss gently until everything is coated.

5. Add avocado last and toss carefully to avoid mashing.

6. Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to develop.