Bring a large pot of salted water to a boil. Add rotini or penne pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a medium bowl, combine mayonnaise, sour cream, minced chipotle peppers, lime juice, garlic powder, salt, pepper, and ground cumin. Whisk until smooth and creamy.

Transfer cooled pasta to a large mixing bowl. Pour the creamy dressing over the pasta and gently fold to coat without breaking the pasta.

Mix in black beans, corn, diced tomatoes, and chopped red onion, gently folding until combined.

Fold in the cooked chicken, ensuring even distribution without shredding the pieces.

Before serving, fold in the diced avocado and sprinkle with chopped cilantro. Give one last gentle toss to combine.