Begin by bringing a large pot of salted water to a rolling boil over medium-high heat. Add the rotini pasta and cook according to package directions, usually around 8–10 minutes, until al dente. Once cooked, drain the pasta in a colander and rinse under cold water.

While the pasta is cooking, prepare the other ingredients. Drain and rinse the black beans and corn, then set aside. Dice the bell pepper and red onion, halve the cherry tomatoes, chop the cilantro, and dice the grilled chicken if using.

In a large mixing bowl, combine the cooled rotini pasta, black beans, corn, diced bell pepper, red onion, cherry tomatoes, chopped cilantro, and grilled chicken. Gently toss until evenly distributed.

Pour the chipotle ranch dressing over the combined ingredients. Stir the mixture until every ingredient is coated in the dressing.

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour before serving to allow flavors to meld.