Boil a large pot of salted water and cook the rotini pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water. Set aside to cool.

In a large skillet, heat olive oil over medium heat. Cook ground beef for about 5-6 minutes until browned. Drain excess fat, add taco seasoning and splash of water, stir, and simmer for another 3-4 minutes. Remove from heat to cool.

In a mixing bowl, combine cooled pasta, seasoned ground beef, cherry tomatoes, canned corn, black beans, bell pepper, and onion. Toss gently to mix.

In a separate bowl, whisk together sour cream, mayonnaise, lime juice, cilantro, salt, and pepper until creamy and combined.

Pour the dressing over the salad mixture and fold gently to coat evenly.

Cover and chill in the refrigerator for at least 30 minutes before serving. Taste and adjust seasoning if necessary.