Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water.

Set aside to cool.

In a mixing bowl, whisk together the sour cream, mayonnaise, taco seasoning, lime juice, and olive oil until smooth.

In a large mixing bowl, combine the cooled pasta, cherry tomatoes, black beans, corn, bell pepper, and shredded lettuce.

Pour the dressing over the pasta mixture and toss to combine.

Top the salad with shredded cheese, sliced olives, and chopped cilantro before serving.

Serve chilled or at room temperature.