Cook the Pasta:

Boil the rotini pasta in salted water according to package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.

Cook the Ground Meat:

In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add the taco seasoning and a splash of water, stirring until well combined. Remove from heat and let cool slightly.

Prepare the Dressing:

In a bowl, whisk together the sour cream, mayonnaise, lime juice, garlic powder, onion powder, smoked paprika, salt, and pepper. Adjust seasoning to taste.

Assemble the Salad:

In a large mixing bowl, combine the cooked pasta, taco-seasoned meat, cherry tomatoes, shredded lettuce, shredded cheddar cheese, black beans, corn, and red onion. Pour the dressing over the salad and toss until everything is well coated.

Add the Crunch:

Just before serving, sprinkle the crushed tortilla chips over the top for added crunch.