Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the rotini pasta and cook for about 8–10 minutes, or until al dente.

After the pasta has cooled slightly, rinse it under cold running water to halt the cooking process.

In a large mixing bowl, start whisking together the mayonnaise, sour cream, chopped chipotle peppers, and lime juice. Add in the garlic powder, salt, pepper, and ground cumin, whisking until smooth.

Once your dressing is ready, add the cooled pasta to the large bowl of dressing and gently stir until coated.

Incorporate the finely diced red onion, rinsed black beans, sweet corn, and drained tomatoes into the pasta mixture. Toss gently to combine.

Carefully add the cooked chicken pieces to the salad and mix gently until well integrated.

Just before serving, gently fold in the diced avocado and sprinkle chopped cilantro over the top.