Cook the pasta in a pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.

Prepare the other ingredients: rinse black beans and corn, dice bell pepper and red onion, halve tomatoes, chop cilantro, and dice grilled chicken.

In a large bowl, combine cooled rotini, black beans, corn, bell peppers, red onion, tomatoes, cilantro, and grilled chicken.

Gently stir in the chipotle ranch dressing until all ingredients are well-coated.

Cover and refrigerate for at least one hour to allow flavors to meld.

Serve chilled, tossing to redistribute the dressing.