Bring 4 cups water to a boil. Cook rotini according to package instructions. Drain and chill in ice water, then drain again.
In a large bowl, combine cooked rotini, cherry tomatoes, black beans, corn, bell pepper, red onion, avocado, and cheddar cheese.
In a separate bowl, whisk lime juice, olive oil, taco seasoning, cumin, chili powder, salt, and pepper.
Pour dressing over pasta mixture. Add cilantro and gently toss to combine. Chill for at least 30 minutes before serving.