1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. This usually takes about 10-12 minutes. Drain the pasta thoroughly and rinse with cold water to stop the cooking process and cool it down quickly. This prevents the pasta from becoming mushy and helps keep the salad fresh.

2. Prepare the Chicken: While the pasta cooks, shred or dice your cooked chicken into bite-sized pieces. Aim for uniform pieces so they distribute evenly throughout the salad. If using a rotisserie chicken, simply remove the skin and bones, then shred the meat.

3. Mince the Aromatics: Finely dice the red onion and mince the jalapenos. For the jalapenos, make sure to remove the seeds and white membranes if you prefer a milder heat. For a spicier salad, you can leave some seeds in. Chop the fresh cilantro.

4. Whisk the Dressing: In a large mixing bowl, combine the mayonnaise, sour cream, and fresh lime juice. Whisk these ingredients together until the dressing is smooth and well combined. The dressing should be creamy but still pourable.

5. Combine Ingredients: Add the cooled pasta, shredded chicken, minced jalapenos, chopped cilantro, and diced red onion to the bowl with the dressing.

6. Season and Toss: Gently toss all the ingredients together until everything is evenly coated with the creamy dressing. Make sure the chicken and vegetables are well distributed throughout the pasta. Season generously with salt and black pepper to taste. Start with a little, then taste and adjust as needed.

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 and the salad to chill thoroughly. This step is crucial for enhancing the overall taste.