Begin by cooking 12 ounces of rotini or fusilli pasta according to the package instructions until al dente, about 8 to 10 minutes. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down completely.

In a large bowl, mix together 1 cup of halved cherry tomatoes, 1 cup of drained and rinsed black beans, 1 cup of drained corn, 1 diced red bell pepper, 1/2 small finely diced red onion, 1 diced avocado, and 1/4 cup of chopped fresh cilantro. Stir in 1 cup of shredded cheddar cheese until all the colorful ingredients are well combined.

In a separate mixing bowl, whisk together 1/2 cup of sour cream, 1/4 cup of mayonnaise, 2 tablespoons of fresh lime juice, 1 packet of taco seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until the dressing is smooth and creamy.

Carefully add the cooled pasta to the bowl containing your vegetable and cheese mixture. Then, drizzle the prepared dressing over the top and toss gently with a large spoon or spatula.

Cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 30 minutes.

When you're ready to serve, top the salad with 1/2 cup of crushed tortilla chips and sprinkle extra cilantro for garnish.