Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta in a colander, and then rinse it under cold water to stop the cooking process. Set it aside to cool completely while you prepare the taco meat.

In a skillet over medium heat, add a splash of olive oil and allow it to warm up. Once hot, carefully add the ground beef and cook for about 5-6 minutes, breaking it apart, until browned and no longer pink. Drain any excess fat, then sprinkle in the taco seasoning and add a splash of water, stirring well. Let it simmer for 3-4 minutes until thickened, then remove from heat and let it cool.

In a large mixing bowl, combine the cooled rotini pasta, seasoned taco meat, halved cherry tomatoes, canned corn, drained black beans, diced red bell pepper, chopped red onion, and shredded cheddar cheese. Use a spatula to gently fold the ingredients together until they are well combined.

In a smaller bowl, whisk together the sour cream, mayonnaise, fresh lime juice, chopped cilantro, and a pinch of salt and pepper. Once thoroughly mixed, pour the dressing over the pasta mixture. Toss everything gently yet thoroughly.

To allow the flavors to develop, cover the salad with plastic wrap and refrigerate for at least 30 minutes before serving.