Bring a large pot of salted water to a boil. Add the rotini and cook 8–10 minutes until al dente. Drain and rinse under cold water to stop cooking—this keeps the spirals springy and prevents clumping.

While pasta cooks, dice bell pepper, onion, and tomatoes. If you haven’t thawed the corn, run it briefly under warm water in a sieve.

In a medium bowl or a Mason jar, combine olive oil, lime juice, vinegar, cumin, paprika, garlic, chipotle powder, honey, salt, and pepper. Shake or whisk vigorously until emulsified—look for a creamy, opaque texture.

In a large mixing bowl, add pasta, beans, corn, peppers, onions, tomatoes, cilantro, and green onions. Pour the dressing over top, then gently toss with tongs or two large spoons until every spiral is coated.

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate at least 1 hour (I prefer 2–3 hours) so flavors blend; this step is key for a punchy taste.

Right before serving, fold in diced avocado so it doesn’t turn mushy. Give it one last gentle stir, adjust salt/pepper, and scoop onto your favorite serving dish.