Bring a large pot of lightly salted water to a boil.

Add rotini pasta and cook for 8 to 10 minutes or until al dente.

Drain the pasta and rinse with cold water to stop the cooking process.

In a large bowl, whisk together light olive oil, lime juice, cayenne pepper, ground cumin, salt, dried cilantro, crushed garlic cloves, salsa, and white wine vinegar.

Add cooked pasta, corn, black beans, diced green bell pepper, diced red bell pepper, halved cherry tomatoes, sliced black olives, and half of the chopped fresh cilantro leaves to the bowl with the dressing.

Stir until all ingredients are well coated with the dressing.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

Before serving, spoon the pasta salad onto a platter.

Garnish with sliced avocado and the remaining fresh cilantro leaves.

Serve chilled.