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

While the pasta cools, wash and prep your vegetables. Drain and rinse the black beans and corn. Dice bell pepper and red onion; halve cherry or grape tomatoes. Chop cilantro and dice grilled chicken if using.

In a large mixing bowl, add cooled rotini pasta, black beans, corn, bell pepper, red onion, cherry tomatoes, cilantro, and grilled chicken. Gently toss to combine.

Drizzle chipotle ranch dressing over the salad and gently fold to coat evenly. Taste as you go to reach desired creaminess and spice.

Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.