Begin by boiling the fusilli pasta in a large pot of salted water according to the package instructions until it reaches a perfect al dente texture. Once done, drain the pasta and rinse it under cold water to stop the cooking process.

In a spacious mixing bowl, toss together the cooled pasta, grape tomatoes, sweet corn, black beans, red bell pepper, cilantro, and avocado cubes until well combined.

In a separate small bowl, blend the extra virgin olive oil, lime juice, onion powder, smoked paprika, salt, and pepper, whisking until the mixture is smooth and cohesive.

Drizzle the dressing over the pasta medley and gently fold the ingredients together, ensuring everything is evenly coated.

Allow the medley to rest in the refrigerator for at least 30 minutes prior to serving, giving the flavors a chance to develop and harmonize.