Bring a large pot of salted water to a rolling boil. Add the gluten-free pasta and cook according to the package instructions, checking for doneness a minute or two before the shortest recommended time.

Drain the pasta and transfer it to a large mixing bowl. Drizzle a teaspoon of olive oil to prevent sticking if not tossing immediately.

In a small food processor, combine the avocado, fresh basil, fresh cilantro, garlic, lemon juice, lemon zest, salt, black pepper, and olive oil. Blend until smooth and taste to adjust seasoning.

Heat 2 tbsp olive oil in a large sauté pan over medium heat. Add the diced red onion and cook for 3-4 minutes until softened.

Add the corn and cook for another 5-8 minutes until caramelized.

Pour the avocado dressing over the warm pasta and toss gently to coat.

Add the sautéed onion and corn mixture, cherry tomatoes, and chopped cilantro. Toss again, adjusting seasoning with more salt and pepper if needed.

Serve the salad warm or chill it for 30–60 minutes to allow flavors to meld. Store leftovers in an airtight container for up to 2 days.