1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the rotini or elbow pasta and cook according to package directions until al dente. Once cooked, drain the pasta thoroughly and rinse with cold water to stop the cooking process and cool it down. Set aside.

2. Brown the meat: While the pasta is cooking, heat a large skillet over medium-high heat. Add the lean ground beef or turkey and cook, breaking it up with a spoon, until it’s fully browned and no pink remains. Drain off any excess grease.

3. Season the meat: Return the drained meat to the skillet. Stir in the taco seasoning mix and cook for another 1-2 minutes, allowing the flavors to meld with the meat. Remove from heat and let it cool slightly.

4. Prepare the dressing: In a large mixing bowl, whisk together the sour cream, mayonnaise, milk, lime juice, cumin, and garlic powder. Season with salt and black pepper to taste. Whisk until the dressing is smooth and well combined.

5. Combine the salad ingredients: Add the cooled pasta, seasoned ground meat, corn, rinsed black beans, halved cherry tomatoes, finely diced red onion, and chopped cilantro to the bowl with the dressing.

6. Toss everything together: Gently toss all the ingredients until everything is evenly coated with the creamy taco dressing. Make sure the pasta and vegetables are well distributed throughout the salad.

7. Chill and serve: Cover the bowl and refrigerate the taco pasta salad for at least 30 minutes to allow the flavors to meld and the salad to chill completely. Before serving, give it another good stir.

8. Garnish (optional): Serve chilled, topped with shredded cheddar cheese and crushed tortilla chips for an extra crunch and burst of flavor.