Season the Chicken: In a large mixing bowl, combine the olive oil, dried oregano, garlic powder, onion powder, and black pepper. Pat the trimmed chicken breasts dry and add them to the bowl, turning to coat them evenly in the seasoning blend. Set aside to marinate for at least 10 minutes at room temperature.

Compose the Tomato Topping: While the chicken marinates, prepare the fresh topping. Quarter the cherry tomatoes and finely chop about ¼ cup of the red onion. Roughly chop enough fresh basil to yield ½ cup. In a small bowl, combine the tomatoes, onion, and basil with the balsamic vinegar. Stir gently and set aside.

Blend the Avocado Dressing: In a blender, combine the flesh of one large avocado, the garlic clove, the juice and zest of the lime, and ¼ cup of fresh basil leaves. Add the ¼ teaspoon of salt and ⅓ cup of water. Blend on high until completely smooth. If the mixture is too thick, add another tablespoon of water to reach a pourable, creamy consistency.

Boil the Pasta: Bring a large Dutch oven of water to a rolling boil (do not add salt). Add the black bean pasta. Cook for 6–8 minutes, or until it reaches an al dente texture. Drain the pasta in a colander and immediately rinse with cold running water for about 30 seconds to halt the cooking process. Shake well to remove excess water.

Sear the Chicken & Corn: Place a large skillet over medium-high heat. Arrange the seasoned chicken breasts in the hot pan in a single layer. Cook for 6–8 minutes per side. If the chicken begins to stick to the pan, add a teaspoon of olive oil or a light cooking spray to loosen it. The chicken is done when it is golden brown and a thermometer inserted into the thickest part registers 165°F (74°C). Transfer the cooked chicken to a cutting board to rest for 5 minutes. Add the thawed fire-roasted corn and the smoked paprika to the same skillet, stirring for 3–4 minutes until heated through.

Assemble the Bowls: Thoroughly wash the large mixing bowl used for marinating the raw chicken, or select a fresh, clean bowl to prevent cross-contamination. Dice the rested chicken into bite-sized cubes. Transfer the cooled pasta to the clean bowl. Add the cooked corn and the diced chicken, tossing everything together until well distributed. Divide this mixture evenly among 6 meal-prep containers.

Pack the Toppings: Portion the fresh tomato topping and the creamy avocado dressing into separate small, lidded containers. Seal everything and refrigerate for up to 4 days. To serve, pour the dressing over the pasta salad, toss to combine, and finish with a generous spoonful of the tomato topping.