Bring a large pot of salted water to a boil. Add rotini and cook until al dente, about 8 minutes. Drain and rinse under cold water, then shake off excess water.

In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper.

In a large bowl, combine cooked pasta, black beans, corn, tomatoes, bell pepper, and red onion. Pour the dressing over and toss gently to coat.

Gently fold in the diced avocado and cilantro right before serving. Spoon into bowls and top with crushed tortilla chips if you like a little crunch.