Rinse and drain the black beans thoroughly.
If using frozen or fresh corn, cook according to package directions, then cool completely.
Dice all vegetables into small, uniform pieces.
In a large bowl, combine beans, corn, avocado, red onion, tomatoes, bell pepper, and cilantro.
In a small bowl, whisk together garlic, lime juice, salt, chili powder, and olive oil.
Pour dressing over the vegetable mixture and gently toss until evenly coated.
Either mix the cheese throughout the salad or sprinkle on top before serving.
