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

While the pasta cooks, drain and rinse the black beans, dice the bell pepper and red onion, halve the cherry tomatoes, chop cilantro, and slice grilled chicken.

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

Drizzle the chipotle ranch dressing over the salad and gently stir to combine.

Cover and chill in the fridge for at least 1 hour before serving.