Bring a large pot of salted water to a boil. Add rotini pasta and cook for 8-10 minutes until al dente. Drain and rinse with cold water.

In a mixing bowl, combine Greek yogurt, olive oil, minced garlic, cumin, smoked paprika, lime juice, salt, and sugar. Whisk until smooth.

Add the cooled pasta, black beans, corn, spinach, and cilantro to the bowl. Gently toss to combine.

Adjust seasoning, adding more salt, black pepper, or lime juice as needed.

Serve immediately or chill in the refrigerator for 1-2 hours before serving.