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In a sizable mixing vessel, combine the rinsed black beans and pinto beans with the thawed corn and diced red bell pepper.
Introduce the minced red onion and pressed garlic to the bean and vegetable mixture.
In a separate small bowl, whisk together the fresh lime juice, olive oil, chili powder, smoked paprika, ground cumin, and salt to create the dressing.
Pour the prepared dressing over the bean and vegetable blend. Toss gently to ensure all ingredients are thoroughly coated.
Just before serving, fold in the chopped fresh cilantro, diced avocado, and halved cherry tomatoes.
Taste and adjust seasoning as needed. Serve chilled or at room temperature.