Wash and prepare all vegetables under cold water and pat dry.

Chop the romaine lettuce, halved cherry tomatoes, diced cucumber and bell pepper, and set aside in a large bowl.

Rinse and drain black beans in a colander.

Combine chopped vegetables, black beans, corn, diced avocado, sliced red onion, and chopped cilantro in a large bowl and toss gently.

In a separate bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper until blended.

Pour the dressing over the salad mixture and toss gently to coat.

Sprinkle shredded cheese on top before serving.