Cook the Pasta: In a large pot of salted water, boil the rotini or fusilli pasta for 8-10 minutes until al dente. Drain and rinse under cold water.

Brown the Ground Beef: In a skillet over medium-high heat, brown 1 lb ground beef for 6-8 minutes, adding taco seasoning in the last 2 minutes.

Prepare the Dressing: In a mixing bowl, whisk 1 cup mayonnaise, 1/2 cup sour cream, 2 teaspoons chipotle seasoning, and 1 tablespoon smoked paprika. Add lime juice and mix until smooth.

Combine Pasta and Beef: Add the cooled pasta and seasoned beef to a large bowl. Pour the dressing over and toss gently to coat.

Fold in the Vegetables: Gently fold in diced tomatoes, coriander, jalapeños, corn, and black beans. Avoid over-mixing.

Chill and Serve: Refrigerate the salad for at least 30 minutes. Serve chilled, garnished with cilantro or avocado.