Preheat Oven to 350F.
Season the inside and outside with Salt & Pepper. If desired, stuff the chicken cavity with whole garlic cloves, half an onion and fresh herbs.
Rub the chicken lightly with vegetable oil and truss with cooking twine
Place on a rack, breast side up and roast in the oven for 20-25 minutes per pound or until the thigh meat registers 180F.
Let cool for 20-30 minutes.
In a large stock pot heat oil over medium-high heat.
When oil is hot, add the onions and garlic.
Cook for 2 minutes and then add bell peppers and cook for 2 minutes.
Add the spices – chili powder, cumin, oregano – and toast in pan.
Add the chicken stock and bring to a simmer.
Once stock is at a simmer add the corn and the tomato and cook for 15 minutes to let all the flavours combine.
Add the black beans, 1/2 cup roasted chicken, and pasta and cook for 1-2 minutes to heat through.
Adjust the seasoning with cayenne, tabasco, salt and pepper.
Dish soup into each bowl and garnish with avocado dice and cilantro leaves.