Bring a large pot of water to a rolling boil over high heat. Once boiling, add rotini pasta and cook according to package instructions, typically around 8-10 minutes, until al dente. Drain the pasta and rinse under cold water.

While the pasta cooks, gather and prepare your fresh ingredients. Drain and rinse the black beans and corn. Dice the bell pepper and red onion, slice the cherry tomatoes, and chop the cilantro and grilled chicken.

In a large mixing bowl, combine the cooled rotini pasta, black beans, corn, diced bell pepper, red onion, halved tomatoes, chopped cilantro, and grilled chicken. Gently toss all the ingredients together.

Drizzle the chipotle ranch dressing over the combined ingredients in the bowl. Stir well to coat all components thoroughly, ensuring each bite is infused with the dressing.

Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow flavors to meld. Overnight is preferable for the best results.