Cook the pasta according to package instructions until al dente, then drain and rinse under cold water.

In a large mixing bowl, combine the black beans, corn, diced bell pepper, cherry tomatoes, red onion, and cilantro.

Add the diced avocado to the mixing bowl gently, being careful to keep it intact as much as possible.

In a separate bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.

Pour the dressing over the pasta salad mixture and toss gently to combine.

Taste and adjust seasoning, adding more lime juice, salt, or pepper as desired.

Chill the salad in the refrigerator for at least 30 minutes before serving.