Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 8–10 minutes. Drain and rinse under cold water.

Prep remaining ingredients: drain and rinse black beans and corn. Dice bell pepper and red onion; halve the tomatoes; chop cilantro. Dice grilled chicken if using.

In a large mixing bowl, combine cooled rotini pasta with black beans, corn, diced bell pepper, red onion, tomatoes, cilantro, and grilled chicken. Stir gently.

Drizzle chipotle ranch dressing over the salad mixture and fold to coat evenly.

Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.

Serve chilled as a side dish or light meal, and enjoy!