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. 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 ground beef and break it up with a spoon. Cook until it’s fully browned, crumbling it as it cooks. 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 ground beef. Bring 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. Prepare the Dressing: In a large bowl, whisk together the sour cream, mayonnaise, milk, lime juice, chili powder, and cumin. Season with salt and black pepper to taste. Whisk until the dressing is smooth and well combined.

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

6. Add Cheese and Chill: Stir in the shredded cheddar cheese. For best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. If you have more time, an hour or two is even better.

7. Serve and Enjoy: Before serving, give the salad another gentle stir. You can add crushed tortilla chips or Fritos on top for an extra crunch right before eating.