Boil the pasta by bringing a large pot of salted water to a rolling boil. Add rotini pasta and cook until al dente. Drain and rinse with cold water.

Prepare the veggies by combining black beans, corn, bell pepper, red onion, cherry tomatoes, and cilantro in a mixing bowl.

Combine the ingredients by adding the cooled pasta to the bowl. Drizzle in chipotle ranch dressing and mix thoroughly.

Chill for at least 1 hour to allow flavors to meld. Can be stored in the fridge for up to 4 days.

Serve and enjoy as a side dish or light main course, garnished with extra cilantro or lime.