Bring a large pot of salted water to a boil and cook the rotini pasta according to the package instructions until tender.

Drain the pasta and rinse lightly with cool water to stop the cooking process and cool it quickly.

Allow the pasta to drain completely while preparing the vegetables and dressing.

Dice the avocados into bite-sized cubes and halve the cherry tomatoes.

Finely dice the red onion and chop the fresh cilantro.

In a small bowl, whisk together olive oil, lime juice, garlic powder, parsley, salt, and black pepper until fully combined.

In a large mixing bowl, combine the cooled pasta, avocado, corn, cherry tomatoes, red onion, and cilantro.

Pour the dressing over the salad and toss gently until everything is evenly coated without breaking the avocado pieces too much.

Taste and adjust seasoning if needed with extra salt, pepper, or lime juice.

Refrigerate the pasta salad for about 20–30 minutes before serving for the best flavor and texture.

Garnish with extra cilantro or avocado before serving if desired.