PASTA: Cook 3 cups of pasta as directed on the package, salting the water (I add 1 teaspoon to every 4 cups of water). If using frozen corn, add during the final minute of boiling. Drain, rinse in cold water, and let dry. Optional: toss the pasta in a few tablespoons of the dressing as it finishes cooling.
FRESHCORN: If using fresh corn, either grill the corn (our favorite way) or cut the corn off the cob raw and add to salad (still delicious!). If grilling the corn, Note 1.
VEGGIEPREP: Meanwhile, drain and rinse one cup of black beans. Chop/prepare all veggies.
SALAD: Mix cooled pasta, corn, black beans, sweet peppers, cherry tomatoes, onion, and cilantro in a large bowl. Add avocado (and only to what you are eating; don't add to any salad you have planned for leftovers).
DRESSING: Mix all dressing ingredients in a resealable jar and shake. Gradually add to the salad, tossing to combine, and reserve some for refreshing the salad later if needed.
MAKEAHEAD:Store mixed ingredients and dressing separately in airtight containers in the fridge. Combine when ready to serve, adding avocado last.
Notes
Note 1: Preheat grill to 400°F. Shuck corn, remove silk, and coat with 1/2 teaspoon oil and lightly sprinkle with sea salt. Grill, covered, turning every 3-5 minutes (check at 3 minutes, flipping 4 times total) for even charring, until crisp-tender. Cool slightly before cutting off the cob.