In a small mixing bowl, combine ranch dressing and taco seasoning, stirring well until fully blended. Set aside.

Bring a large pot of salted water to a boil. Cook rotini pasta according to package directions until al dente, usually about 7-9 minutes. Drain and rinse under cold water.

In a large mixing bowl, transfer cooled rotini pasta. Pour the ranch dressing mixture over the pasta and toss gently until evenly coated.

Add halved cherry tomatoes, diced bell peppers, red onion, black beans, and drained corn to the pasta bowl. Toss gently to combine.

Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, give the salad a light toss and garnish with cilantro and optional tortilla strips or Doritos. Serve chilled.