1(10-ounce) candiced tomatoes and green chilies (such as RoTel), drained
1½cupsfresh or frozen and thawed corn kernels
½cupfresh cilantro leaveschopped
1(2.25-ounce) cansliced black olives, drained
1avocadopeeled and diced
Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and rinse with cold water. Set aside.
In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice and zest, cumin, and chili powder. Add the pasta, beans, tomatoes and chilies, corn, cilantro, and olives. Stir to combine. If serving right away, stir in the avocado. If not, cover and refrigerate until ready to serve and stir in the avocado before serving.