Heat a large skillet over medium-high heat. Add 1 ½ cups corn kernels (no oil needed if using a well-seasoned cast iron or nonstick skillet - heat 1 tbsp oil if not) and cook for 6–8 minutes, stirring occasionally, until lightly charred in spots. Transfer to a plate to cool.

In the same skillet, toast ½ cup pepitas over medium heat for 3–4 minutes until they begin to pop and become fragrant. Remove immediately.

In a large serving bowl, whisk together ¼ cup olive oil, 3 tbsp lime juice, 1 tbsp each apple cider vinegar, maple syrup, and dijon mustard, 1 chopped chipotle pepper, 1 tsp adobo sauce, 2 cloves minced garlic, 1 tsp each smoked paprika, and ground cumin, ½ tsp each onion powder and sea salt, and ¼ tsp black pepper until smooth.

Add 15 ounces of each black beans, pinto beans, and kidney beans, the charred corn, 1 chopped bell pepper and 1 chopped poblano, 3 chopped green onions, ½ small chopped red onion, 1 chopped shredded red cabbage and ¼ cup chopped cilantro to the bowl. Toss until everything is evenly coated. Fold in half of the toasted pepitas. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Just before serving, gently fold in 1 diced avocado. Top with the remaining toasted pepitas and an extra sprinkle of cilantro if desired. If using the avocado drizzle, spoon or drizzle it over the top instead of mixing it in.

For optional Avocado Drizzle: Into a small blender or using an immersion blender, blend 1 ripe avocado with ¼ cup plain unsweetened vegan yogurt, juice from ½ a lime, 2 tbsp cilantro, 1 small clove garlic, ⅛ tsp of salt and 2 tbsp of water. If needed add up to 2 more tbsp water for desired consistency.