Bring a large pot of salted water to a boil, then add your pasta and cook according to the package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water until completely cool.

In a spacious mixing bowl, whisk together the mayonnaise, sour cream, chopped chipotle peppers, lime juice, garlic powder, salt, pepper, and ground cumin until smooth.

Add the cooled pasta to the bowl with the dressing and gently toss until well coated.

Carefully add the drained black beans, thawed corn, halved tomatoes, and diced red onion into the pasta mixture and gently fold in.

Add the rotisserie chicken pieces to the salad mixture and gently fold in without shredding the pieces.

Just before serving, gently fold in the diced avocado and sprinkle with fresh cilantro.

Cover the salad bowl and refrigerate for at least 30 minutes before serving.