In a large skillet over medium heat, cook the chorizo until browned and fully cooked, about 5-7 minutes. Break it apart with a spatula as it cooks.
Once the chorizo is cooked, remove it from heat and let it cool slightly.
In a large mixing bowl, combine the black beans, corn, red onion, red bell pepper, jalapeño (if using), and cilantro.
Add the cooked chorizo to the mixing bowl.
Drizzle the lime juice over the mixture, then sprinkle in the cumin, garlic powder, salt, and pepper. Stir everything together until well combined.
Taste and adjust seasoning if necessary. For best flavor, let the salsa sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.