In a small bowl, combine ranch dressing and taco seasoning, stirring until fully blended.

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

In a large mixing bowl, add the cooled rotini pasta and pour in the prepared ranch dressing mixture. Toss until evenly coated.

Fold in cherry tomatoes, green bell pepper, red bell pepper, red onion, black beans, and corn, mixing thoroughly.

Cover and refrigerate the salad for at least 30 minutes, allowing the flavors to meld.

Before serving, sprinkle with chopped cilantro and tortilla strips.