Bring a large pot of water to a rolling boil, add the rotini pasta and cook until al dente, about 8 minutes. Drain and rinse under cold water.

While the pasta cooks, drain the black beans and corn, then rinse. Dice the bell pepper and red onion, halve the tomatoes, chop the cilantro, and cut the grilled chicken if using.

Transfer the cooled pasta to a large mixing bowl and add the beans, corn, bell pepper, onion, tomatoes, cilantro, and chicken. Gently mix together.

Drizzle the chipotle ranch dressing over the combined ingredients and toss until evenly coated. Chill in the refrigerator for at least 1 hour.

Before serving, give the salad a light toss, transfer it to a serving bowl, and enjoy it cold.