Cook pasta according to directions on package. Reserve boiling water.
Place spinach leaves in a strainer. Pour boiling water over the leaves to wilt.
Toss together pasta, spinach, corn, beans and tomatoes.
In a small bowl, whisk together oil, vinegar and lemon juice.
Toss pasta salad with the oil mixture.
Season with salt and pepper.
Fold in avocado cubes and crumbled cheese.
Allow salad to cool in refrigerator for at least 30 minutes before serving.
