Bring a large pot of salted water to a rolling boil. Cook the rotini according to package directions until al dente, about 8 to 10 minutes. Drain through a colander and rinse thoroughly with cold water until the pasta feels cool to the touch.

Spread the rinsed pasta in the colander and let it drip dry for 5 to 10 minutes. Do not rush this step — wet pasta will water down the dressing.

While the pasta drains, drain and rinse the black beans and corn. Dice the bell pepper and red onion. Halve the cherry tomatoes, chop the cilantro, and dice the grilled chicken into bite-sized chunks.

Add the dried pasta to a large mixing bowl. Add the black beans, corn, bell pepper, red onion, tomatoes, cilantro, and chicken. Toss gently until evenly combined.

Pour the chipotle ranch dressing over the salad and stir until every ingredient is well coated. Taste and adjust seasoning. Add 2 to 3 extra tablespoons of dressing if the salad looks dry.

Cover tightly and refrigerate for at least 1 hour before serving to allow the flavors to meld.