Bring a large pot of salted water to a boil. Cook the pasta for about 9 minutes until al dente. Drain and rinse under cold water.

In a skillet, sauté the frozen corn over medium-high heat for 8–10 minutes until nicely charred. Let it cool.

Finely dice green onions, jalapeño, and cooked bacon. Set aside.

Rinse black beans and drain completely. Dice avocado just before adding it to the salad.

In a small bowl, whisk together mayonnaise, lime juice, cumin, Sriracha, paprika, salt, and pepper.

In a mixing bowl, combine pasta, corn, avocado, beans, green onions, jalapeño, bacon, and Cotija cheese. Mix gently.

Pour dressing over the salad and fold gently to coat.

Serve immediately or chill for 30 minutes. Add avocado and bacon before serving if chilled.