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

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

3. Season the Meat: Stir in the taco seasoning mix and 1/2 cup of water with the cooked meat. Bring it to a simmer and cook for 5-7 minutes, or until most of the liquid has evaporated and the meat is well-coated with the seasoning. Remove from heat and let it cool slightly.

4. Chop the Vegetables: While the meat cools, prepare your fresh ingredients. Halve the cherry tomatoes, finely dice the red onion, and chop the fresh cilantro. Rinse and drain the black beans and corn (if using canned).

5. Whisk the Dressing: In a large bowl, combine the sour cream, mayonnaise, milk, lime juice, chili powder, and cumin. Whisk everything together until the dressing is smooth and well combined. Taste and season with salt and black pepper as needed.

6. Combine All Ingredients: Add the cooled pasta, seasoned ground meat, corn, black beans, cherry tomatoes, red onion, and chopped cilantro to the bowl with the dressing. Gently toss everything together until all the ingredients are evenly coated with the creamy dressing.

7. Add the Cheese: Fold in the shredded cheddar cheese. Give it one final gentle toss to distribute the cheese throughout the salad.

8. Chill and Serve: For the best flavor, cover the bowl and refrigerate the taco pasta salad for at least 30 minutes to allow the flavors to meld. Serve cold, optionally garnished with crushed tortilla chips for an extra crunch.