Preheat oven to 350 degrees F (180 degrees C).
Heat 1 1/2 tablespoons of the Canola Oil (3 tablespoon) in a small frying pan. Rub Boneless, Skinless Chicken Breast (8 ounce) on both sides with the Fajita Seasoning (3 teaspoon) and pan-fry until cooked through.
Dice the Yellow Onion (1/2) and Red Bell Pepper (1/2). Drain and rinse the Canned Black Beans (4 ounce). Cut the Avocado (1/2) into 1″ chunks. Slice the kernels off the the Sweet Corn (2 ear).
Remove cooked chicken to a cutting board and chop it roughly into bite-sized pieces. Place under another plate to keep warm and set aside.
Slice the Yellow Corn Tortilla (2) into strips and place on a cookie sheet. Spray lightly with Nonstick Cooking Spray (to taste) and sprinkle with a bit of Salt (1/4 teaspoon). Bake for 10-15 minutes until crisp and beginning to brown.
Heat remaining canola oil in a large frying pan or skillet. Add onions and peppers and sauté over medium heat for 5-10 minutes until onions are tender and peppers are beginning to brown.
While the onions and peppers cook, bring a large pot of water to a boil and add Gemelli Pasta (8 ounce), cooking to al dente.
Add black beans and corn to the onion and pepper mixture and sauté for 2-3 minutes more.
Reduce heat to low and add Cream (3/4 cup), Cayenne Pepper (1 1/2 teaspoon), Ground Black Pepper (1/4 teaspoon) and Ground Cumin (1/4 teaspoon) and mix well, allowing the mixture to simmer until the pasta is ready.
Drain pasta and add to the sauce mixture. Add the chicken and mix well until all pasta is coated. Serve sprinkled with crisp tortilla strips and a few chunks of avocado.