Fill a large pot with water and bring it to a boil. Cook the rotini pasta according to package directions until al dente, usually around 8-10 minutes. Drain and rinse under cold water to stop cooking, letting it dry completely.

In a separate bowl, drain and rinse the black beans and corn. Dice the bell peppers and red onion, halve the cherry tomatoes, and chop the cilantro.

Dice the grilled chicken into bite-sized pieces.

In a large mixing bowl, combine the cooked pasta, black beans, corn, bell pepper, onion, tomatoes, cilantro, and chicken. Gently stir to evenly distribute all ingredients.

Drizzle the chipotle ranch dressing over the salad and stir until well coated.

Cover the bowl and refrigerate for at least one hour.