Bring a large pot of salted water to a rolling boil. Add rotini pasta and cook according to package instructions, usually around 8-10 minutes, until al dente. Once cooked, drain and rinse under cold water.

While the pasta cools, chop the fresh vegetables and proteins. Drain and rinse the black beans and corn. Dice the bell pepper and red onion, slice the cherry tomatoes, and chop the cilantro. If using grilled chicken, dice it.

In a large mixing bowl, combine the cooled rotini pasta, black beans, sweet corn, diced bell pepper, red onion, halved cherry tomatoes, and chopped cilantro. Toss gently to combine.

Pour the chipotle ranch dressing over the salad mixture. Stir gently to coat all the ingredients with the dressing.

Cover the bowl and refrigerate for at least 1 hour to let the flavors meld. Serve chilled.