Season the chicken thighs generously with taco seasoning on both sides.
Grill the seasoned chicken over medium-high heat until fully cooked and slightly charred. Let it rest, then chop into bite-sized pieces.
Bring a large pot of water to a boil, add salt, and cook the rotini pasta according to package instructions. Drain and let cool.
In a large mixing bowl, combine the cooled pasta, chopped chicken, crumbled bacon, corn, black beans, red onion, cotija cheese, jalapenos, and cilantro.
Pour the creamy southwest dressing over the salad and toss well until all ingredients are evenly coated. Serve immediately or chill before serving.
Cook it hands-free.
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