Bring a large pot of salted water to a boil.
Cook the penne according to package directions until al dente, typically about 10 minutes.
Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
While the pasta cooks, prepare the dressing.
In a food processor, combine the seeded serrano chile and the garlic clove and mince.
Halve and pit one of the avocados. Scoop the flesh into the food processor along with the lime juice and chili powder. Process until completely smooth.
With the processor running, slowly stream in the olive oil until the dressing is emulsified and creamy.
Season with salt to your liking and process once more to combine.
In a large serving bowl, combine the cooled pasta, drained pinto beans, shredded jicama, chopped red onion, halved tomatoes, and fresh cilantro.
Peel, pit, and dice the remaining avocado and gently add it to the bowl.
Pour the creamy avocado dressing over the salad and toss gently until everything is evenly coated.
Serve immediately on a bed of fresh salad greens.
Add 1 cup (240 ml) of roasted or grilled corn for a sweet, smoky flavor that complements the other Southwestern perfectly.
