Bring a large pot of salted water to a boil. Add rotini or fusilli pasta and cook until al dente, approximately 8–10 minutes.

Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Allow the pasta to cool.

In a large mixing bowl, combine the chopped cherry tomatoes, drained black beans, canned corn, diced red bell pepper, finely chopped red onion, cubed avocado, and chopped cilantro.

In a separate smaller bowl, whisk together sour cream, mayonnaise, fresh lime juice, taco seasoning, salt, and black pepper.

Gently fold the cooled pasta into the vegetable mixture and pour the dressing over the top. Toss gently until well-coated.

Cover the mixed salad and refrigerate for at least 30 minutes.

Just before serving, remove the salad from the refrigerator and sprinkle crushed tortilla chips on top and garnish with extra cilantro.