1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package directions until it’s al dente. This usually takes about 10-12 minutes. You want it firm enough to hold its shape but tender to the bite.

2. Drain and Cool the Pasta: Once cooked, drain the pasta thoroughly in a colander. Rinse it with cold water to stop the cooking process and cool it down quickly. This also prevents the pasta from clumping together. Let it drain well.

3. Prepare the Chicken and Vegetables: While the pasta cooks, shred or dice your cooked chicken into bite-sized pieces. Dice the red onion and bell pepper finely, and chop the fresh cilantro. Rinse and drain the black beans and corn (if using canned or thawed frozen).

4. Make the Tangy BBQ Dressing: In a large mixing bowl, combine the BBQ sauce, mayonnaise, apple cider vinegar, and smoked paprika. Whisk these ingredients together until the dressing is smooth and well combined. Taste and adjust with salt and black pepper as needed.

5. Combine All Ingredients: Add the cooled pasta, shredded chicken, corn, black beans, diced red onion, diced bell pepper, and chopped cilantro to the bowl with the BBQ dressing.

6. Toss to Coat: Gently toss all the ingredients together until everything is evenly coated with the BBQ dressing. Make sure the chicken and vegetables are well distributed throughout the pasta.

7. Chill Before Serving: For the best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Chilling also ensures the salad is refreshing, especially on a warm day.

8. Serve and Enjoy: Give the salad a final stir before serving. You can garnish with extra fresh cilantro or a sprinkle of smoked paprika if desired.