In a large mixing bowl, drain and rinse the chickpeas and black beans under cold water.

Add the fire-roasted corn, cherry tomatoes, red onion, and cilantro. Gently stir to combine.

In a separate bowl, whisk together lime juice, olive oil, garlic, maple syrup, cumin, and chili powder until emulsified.

Pour the vinaigrette over the salad and gently fold to coat the ingredients.

Just before serving, add the diced avocado and gently mix in without mashing it.

Serve immediately or refrigerate in an airtight container for up to four days. Stir gently before serving.