Chili, Corn, and Avocado Pasta Sauce

One (15-oz.) can beef chili with beans
One (14 1/2-oz.) can diced tomatoes with jalapeno peppers
One (11-oz.) can vacuum-packed Mexican-style corn
1 diced avocado
Sour cream, to taste
Chopped red onion, to taste

Heat chili, tomatoes and corn in a medium saucepan for 5 to 6 minutes over medium hest.. Stir in diced avocado. Serve over 12 ounces of cooked pasta with sour cream and chopped red onion to taste.