Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to the package instructions, about 8-10 minutes. Drain and rinse under cold water.

While the pasta cooks, rinse and drain the black beans and corn. Chop the bell pepper and red onion, and halve the cherry or grape tomatoes. Finely chop the cilantro.

Dice the cooked and cooled grilled chicken into bite-sized pieces.

In a large bowl, combine the cooled pasta, black beans, corn, bell pepper, red onion, tomatoes, cilantro, and chicken. Toss gently to mix.

Pour the chipotle ranch dressing over the salad and stir gently until coated.

Cover and refrigerate for at least 1 hour before serving.