Place the chicken thighs in a baking dish. Add the olive oil, vinegar, grated garlic, chipotles in adobo, salt, paprika, cumin, black pepper, onion powder, garlic powder, oregano, and honey. Mix well with your hands until the chicken is evenly coated.
Lay the bacon slices on a wire rack set over a baking sheet and bake until crispy. Once cooled, chop the bacon into pieces.
Finely dice the red onion, red bell pepper, and green bell pepper. Set aside.
Shuck the corn and grill on high heat until the kernels are charred all over. Let cool slightly, then cut the kernels off the cob.
Grill the marinated chicken thighs until fully cooked and slightly charred on the outside. Transfer to a cutting board and chop into bite-sized pieces.
Cook the rotini pasta in salted boiling water according to package instructions. Drain and let cool.
In a very large serving bowl, add the cooked pasta, chopped grilled chicken, charred corn kernels, crispy bacon, diced bell peppers, and red onion.
Pour the creamy chipotle dressing over the salad. Top with crumbled cotija cheese and chopped cilantro. Toss everything together until well combined. Serve with lime wedges.
Cook it hands-free.
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