1. 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 al dente, usually about 10-12 minutes. You want the pasta to be tender but still have a slight bite. Once cooked, drain the pasta thoroughly and rinse it under cold water to stop the cooking process and cool it down. This prevents the pasta from clumping and keeps the salad from becoming mushy.

2. 2. Prepare the Dressing: In a large mixing bowl, combine the BBQ sauce, mayonnaise, Greek yogurt (or sour cream), and garlic powder. Whisk these ingredients together until the dressing is smooth and well combined. This forms the creamy, tangy base for your pasta salad.

3. 3. Combine Remaining Ingredients: To the bowl with the dressing, add the shredded or diced cooked turkey, finely diced red onion, corn, and black beans. Stir gently to coat all the ingredients evenly with the dressing.

4. 4. Add the Pasta: Once the pasta has cooled, add it to the bowl with the dressed ingredients. Fold everything together carefully, ensuring the pasta is fully coated in the BBQ dressing and mixed with the other components.

5. 5. Season and Garnish: Taste the salad and season with salt and black pepper as needed. Remember that BBQ sauce can vary in saltiness, so adjust accordingly. Finally, stir in the fresh chopped cilantro. The vibrant green cilantro adds a fresh burst of flavor and color.

6. 6. Chill Before Serving: For the best flavor and texture, 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.