Boil a large pot of salted water and cook the macaroni according to package instructions. Once al dente, drain and rinse under cold water to stop the cooking process.

While the pasta cools, chop the red bell pepper, red onion, cherry tomatoes, and cilantro. If using fresh corn, you can quickly blanch it in boiling water for about 2-3 minutes.

In a separate bowl, combine the mayonnaise, lime juice, chili powder, salt, and pepper. Stir until everything is well blended.

In a large mixing bowl, add the cooled pasta, black beans, corn, diced bell pepper, onion, and halved cherry tomatoes. Pour the dressing over the salad and mix gently but thoroughly.

Lastly, add the diced avocado and freshly chopped cilantro. Carefully fold in the avocado to avoid mashing it.

Taste and adjust seasonings if needed.

Cover and refrigerate the salad for at least an hour before serving.