Cook noodles according to package. Strain and place in a glass bowl; put in fridge to begin cooling.

In a small bowl, mix the coconut milk (or mayo if substituting) with all spices. Pour over noodles once they are cooled. With a large wooden spoon or spatula slowly stir to distribute sauce over all the noodles. 

Add the corn, diced avocado, cherry tomatoes, green onions, and cilantro. Fold together once more.

Serve chilled. If serving later, wait to add the avocado until right before serving. Store leftovers in an airtight glass container in the fridge for up to 5 days.