Taco Pasta Salad

1. Cook the pasta: Boil in well-salted water until al dente. Drain, rinse lightly, and let cool completely.
2. Season the chicken: Toss the chopped rotisserie chicken with 1 tablespoon taco seasoning.
3. Make the dressing: In a large bowl, whisk together mayo, sour cream, taco seasoning, lime juice, minced chipotle, and adobo sauce. Add salt to taste. The chipotle adds smokiness more than heat, but you can add more if you prefer it spicier.
4. Assemble: Add pasta, chicken, beans, corn, tomatoes, red onion, cheese, and cilantro. Toss until evenly coated.
5. Chill: Refrigerate at least 1–2 hours before serving.
6. Serve: Stir, taste, and adjust with more lime or salt if needed. Serve cold.