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Heat a large pot of water to boiling and cook pasta as per package directions until al dente. Do not overcook.
When pasta is done, drain and drizzle with a little olive oil. Toss to combine and place in a sealable container. Chill at least 30 minutes.
Make the sauce in a small bowl by whisking together the olive oil, juice of the limes, chili powder, honey, and salt. Whisk to combine. Set aside.
Prepare your corn: Thaw frozen corn, or if using fresh, make sure it is cooked and remove from cobs.
Prepare the tomatoes: Cut smaller tomatoes such as cherry in half. If using large tomatoes, cut into pieces approximately ½ inch.
Prepare the onion: Trim and finely chop.
Prepare the avocado: Remove pit and cut avocado into chunks.
Combine the corn, tomatoes, onion, avocado, and chopped cilantro with the pasta.
When ready to serve, add the sauce and stir to combine. Season as needed with salt and pepper. Serve cold.