In a large pot of salted boiling water, cook pasta according to package directions until al dente. While pasta cooks, peel, pit and chop the avocadoes into small cubes. Halve the cherry tomatoes per the ingredient list. Chop cilantro to yield ¼ cup. Chop the romaine lettuce to yield 2 cups.

Drain the pasta into a colander, reserving ½ cup of pasta water (very important – don’t forget this step!) Add the pasta back into the large pot and stir in the corn, black beans, tomatoes, avocado. Add the taco seasoning and cheese and stir to combine. Immediately start to slowly pour in the pasta water, stirring as you pour until cheese melts and a creamy sauce is made (you may or may not use all the pasta water.)

Stir in the romaine until combined, garnish with cilantro and serve warm.