Bring a medium pot of water to a boil. Cook the pasta according to the package instructions—I cook Banza Rotini for about 7 minutes. If using Banza, drain then rinse under cool water. Set aside.
Meanwhile, heat a medium-large nonstick skillet over medium heat. Add the oil followed by the green bell peppers. Cook for two minutes, stirring occasionally. Add the cumin and chili powder, then cook one minute more. Stir in the canned tomatoes, corn, black beans, lime, and hot sauce. Simmer for two minutes over medium-low, or until hot.
Fold in your cooked pasta, stirring and cooking for one more minute, then fold in the cilantro, pepitas, avocado, and salt. Taste and adjust the ingredients if you'd like.
Spoon into a bowl, and top with more cilantro if you wish. Serve with lime wedges and toasted tortilla chips.
