Bring a large pot of salted water to a boil and cook the fusilli according to package directions until al dente, then drain and spread on a clean kitchen towel or baking sheet to cool quickly. While the pasta cooks, prepare all your vegetables: halve the cherry tomatoes lengthwise, finely dice the red onion, dice the bell pepper into small pieces, and roughly chop the cilantro. Rinse and drain the black beans if using canned. Having everything prepped and ready will make assembly fast and smooth.

In a small bowl, whisk together the mayonnaise, lime juice, chili powder, cumin, smoked paprika, and salt until smooth and well combined. I prefer Hellmann's mayo because it creates the creamiest, most luxurious dressing without any grittiness. Set aside while you assemble the salad base.

In a large serving bowl, combine the cooled pasta from Step 1 with the corn, black beans, tomatoes, bell pepper, and cilantro. Pour the dressing from Step 2 over the salad and toss thoroughly until every component is evenly coated with the creamy dressing. Make sure to scrape the bottom of the bowl as you toss to incorporate any dressing that settles.

Just before serving, dice the avocado into 1/2-inch cubes and gently fold it into the salad along with the red pepper flakes. I add the avocado at the very end to prevent it from becoming mushy and losing its creamy texture. Serve immediately while the flavors are fresh and vibrant.