In a medium bowl or mason jar, whisk together the dressing ingredients until smooth. Set aside.

Bring a large pot of salted water to a boil, then add the ditalini pasta. Cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a large skillet over medium heat, cook the chicken sausage until browned. Remove from heat and let cool.

Heat olive oil in a separate pan and add corn, red bell pepper, and jalapeño. Cook until corn is charred and tender. Let cool.

In a large mixing bowl, combine the cooled pasta, charred corn mixture, cooked sausage, onion, beans, cilantro, and avocado. Mix well.

Drizzle the dressing over the salad and toss gently to coat. Adjust seasoning if needed.

Cover and chill for at least 1 hour before serving. Toss gently before serving.