Bring a large pot of salted water to a rolling boil over high heat. Add the 12 oz of rotini pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Once done, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Allow it to dry completely for a few minutes.

While the pasta is cooking, open and drain the can of black beans and the can of corn. Rinse them both under cool running water to remove excess sodium and preserve flavor. Set them aside to drain fully while you chop the fresh vegetables.

Dice one cup of bell pepper along with one cup of red onion. Halve one cup of cherry or grape tomatoes and chop half a cup of fresh cilantro. If using grilled chicken, chop two cups into bite-sized pieces.

In a large mixing bowl, combine the prepared pasta, black beans, corn, bell pepper, red onion, tomatoes, cilantro, and grilled chicken. Toss everything together gently using a spatula.

Pour one cup of chipotle ranch dressing over the combined ingredients in the large bowl. Mix the dressing thoroughly into the salad until every piece is generously coated.

Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow it to chill for at least one hour.