In a small bowl whisk together all the Chili-Lime Dressing ingredients. Store in refrigerator until ready to assemble salad.
Cook pasta according to package directions for el dente. Drain and place in a bowl. Drizzle with canola oil, toss to coat. Cool stirring often to prevent sticking. Can be refrigerated until ready to assemble salad.
Heat barbecue to medium. Place corn on the grill, turning, until kernels are tender-crisp and slightly charred, about 8-10 minutes. Remove from grill and allow to cool for 10 minutes. When ready to handle, use a sharp knife to remove kernels from cob. Store in a small bowl in refrigerator until ready to assemble salad.
When ready to assemble salad, toss pasta with corn, celery, bell pepper, red onion, bacon, avocado, tomatoes and herbs. Add the Chili-Lime Dressing and stir to coat. Serve.