Bring a large pot of salted water to a rolling boil over high heat. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

While the pasta is cooking, chop and prepare your vegetables. Drain and rinse the black beans and corn, then set aside. Dice the bell pepper and red onion, halve the cherry tomatoes, and chop the cilantro. Dice the grilled chicken.

In a large mixing bowl, combine the cooked pasta, black beans, corn, bell pepper, red onion, cherry tomatoes, cilantro, and diced grilled chicken. Gently mix everything together.

Pour the chipotle ranch dressing over the mixture. Stir gently to coat all ingredients. Ensure everything is well covered.

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour before serving.

Once chilled, stir gently before serving. Enjoy on its own or as a side at barbecues and potlucks.