Cook and chill the corn

• Heat the frozen fire roasted corn in a pan on the stove until warmed through.
• Let it cool, then refrigerate until cold.

Chop the vegetables

• Dice the cucumber and red bell peppers.
• Finely chop the shallot.

Combine the salad

• In a large bowl, combine the cold corn, drained black beans, cucumber, bell pepper and shallot.
• Add the crumbled feta and light mayonnaise.
• Squeeze in the lime juice and season with salt, garlic powder, onion powder and chili powder, then mix well.

Add the avocado and serve

• Fold in the diced avocado just before eating so it doesn't brown.
• Serve scooped with tortilla chips.