In a large mixing bowl, combine the chickpeas and black beans with corn, cherry tomatoes, red onion, and cilantro. Mix well to create a colorful salad base.

In a separate bowl, whisk together the lime juice, lime zest, olive oil, minced garlic, and maple syrup. Season with salt, pepper, and chili powder to taste.

Pour the vinaigrette over the salad base and gently toss to combine, letting it sit for about 5 minutes.

When ready to serve, slice the avocado and fold it into the salad.

Store leftovers in an airtight container in the refrigerator for up to 4 days; keep avocado separate until serving.