Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.

In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat. Stir in the taco seasoning and a splash of water, cooking for an additional 2-3 minutes. Remove from heat and let cool slightly.

In a large mixing bowl, combine the cooked pasta, ground beef, cherry tomatoes, corn, black beans, cheddar cheese, red onion, bell pepper, and cilantro.

In a separate bowl, whisk together the ranch dressing and salsa. Pour the dressing over the pasta mixture and toss until everything is well coated.

Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Serve chilled or at room temperature, garnished with additional cilantro if desired.