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

In a large mixing bowl, combine black beans, corn, diced bell pepper, red onion, cherry tomatoes, and cilantro. If using, add grilled chicken. Gently mix all ingredients until well combined.

Once cooled, add the pasta to the salad mixture. Fold in carefully without mashing ingredients.

Pour the chipotle ranch dressing over the salad. Stir well to coat all ingredients evenly.

Cover and refrigerate for at least 1 hour to allow flavors to meld. The longer it sits, the better it tastes.

Before serving, give the salad a quick stir and serve in bowls or on a platter.