Boil water in a large pot and cook the rotini according to the package instructions until al dente. Drain and rinse the pasta with cold water to stop the cooking process.

In a large mixing bowl, whisk together the mayonnaise, sour cream, taco seasoning, and ranch seasoning until smooth.

Add the cooled rotini to the dressing mixture and gently toss until the pasta is fully coated.

Stir in the chopped green onions, diced bell pepper, corn, and Mexican blend cheese.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours.