In a jar with a tight-fitting lid, combine the Greek yogurt, fresh lime juice, avocado oil, adobo sauce, minced garlic, honey, dried oregano, smoked paprika, salt, and black pepper. Seal the jar and shake vigorously for about 30 seconds until the dressing is smooth and well combined. Set aside at room temperature while you prepare the remaining components. I like to make the dressing first so the flavors have time to meld while I'm handling everything else.

While the dressing sits, bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente, then drain and set aside to cool slightly. Meanwhile, prepare all your vegetables: dice the green bell pepper, finely dice the red onion, seed and mince the jalapeño, halve the cherry tomatoes lengthwise, finely chop the cilantro, and cube the avocado just before assembly to prevent browning. Having everything prepped before mixing ensures the salad comes together quickly and the avocado stays fresh.

In a large bowl, combine the cooked pasta from Step 2 with the corn, black beans, and all the prepared vegetables (green bell pepper, red onion, jalapeño, cherry tomatoes, cilantro, and avocado). Pour the dressing from Step 1 over the mixture and toss gently but thoroughly, being careful not to break up the avocado cubes. Taste and adjust seasoning if needed, then serve immediately or refrigerate until ready to serve.