Combine pinto beans, grilled corn, tomatoes, onions, jalapeños and cilantro together in a large mixing bowl.
In second small bowl, add cumin, lime juice, mustard, vinegar, agave nectar, and salt and pepper. Whisk to combine. Slowly add olive oil while whisking to make vinaigrette.
Pour vinaigrette over vegetable mixture, then add romaine, avocado and cheese. Gently fold to combine. Adjust seasoning if needed. Serve alongside tacos or other Tex-Mex entrées.