Begin by boiling a pot of salted water. Add your pasta and cook it according to package instructions until al dente. Drain and let it cool for a bit.

While the pasta cools, cut the avocados in half, remove the pit, and scoop the flesh into a large mixing bowl. Mash the avocados with a fork until creamy, leaving some chunks for texture.

To the mashed avocado, add the juice of one lime, salt, and pepper. Mix well to combine.

Now, fold in the cherry tomatoes, diced red onion, corn, and chopped cilantro to the avocado mixture.

Once the pasta has cooled, add it to the bowl and gently mix everything until well combined.

Drizzle olive oil if desired, adjust seasoning, and serve chilled or at room temperature.