In a large pot, bring salted water to a boil over medium heat. Add the pasta shape of your preference and cook according to package instructions until al dente (usually about 8-10 minutes). Drain the pasta and rinse under cold water to stop the cooking process. Set aside.

While the pasta is cooking, rinse and drain the black beans. If you’re using corn from the cob, cut it off now. Halve the cherry tomatoes and dice the avocado and red onion.

In a large mixing bowl, combine the cooked pasta, black beans, corn, cherry tomatoes, avocado, red onion, and cooked chicken or turkey (if using).

In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper until well combined.

Pour the dressing over the salad mixture and gently toss until everything is well coated. Sprinkle the fresh cilantro on top for added flavor.

Cover and chill the salad in the refrigerator for at least 15 minutes to allow the flavors to meld.

Toss the salad again before serving to re-combine any ingredients that may have settled. Serve chilled or at room temperature, and enjoy!