Bring a large pot of salted water to a vigorous boil. Add 8 oz of rotini pasta and cook for about 8–10 minutes until al dente. Drain and rinse under cold water.

In a large skillet, heat over medium heat, add 1 lb of ground beef, and cook for about 7–10 minutes until browned. Drain excess fat, stir in the taco seasoning and a splash of water, and simmer for 2–3 minutes.

While the beef cooks, halve 1 cup of cherry tomatoes, finely dice ¼ cup of red onion, slice ¾ cup of black olives, and chop ¼ cup of fresh cilantro and green onions. Gather all ingredients in a bowl.

In a large mixing bowl, combine the cooked pasta, seasoned beef, prepared vegetables, and 1 cup of corn kernels. Add 1 cup of shredded cheddar cheese and toss gently.

For a creamy dressing, mix ½ cup of sour cream or Greek yogurt with 1 tablespoon of lime juice. Drizzle over the salad and toss gently.

Garnish with extra cheese and chopped cilantro. Serve immediately or chill for 30 minutes before serving.