Bring a large pot of water to a rolling boil and generously season it with salt. The water should taste slightly salty because this is your chance to season the pasta itself, which helps build flavor throughout the entire salad. Add the rotini pasta and cook until just al dente according to the package instructions. Be careful not to overcook the pasta, since softer pasta can become mushy after refrigeration. Once cooked, drain the pasta thoroughly and rinse lightly under cool water to stop the cooking process and help cool it down faster for the salad.

While the pasta cooks, pat the chicken breasts dry with paper towels to help them brown properly instead of steaming in the pan. Season both sides generously with smoked paprika, garlic powder, salt, and black pepper. Heat a large skillet over medium-high heat and lightly coat it with oil. Add the chicken breasts and cook for several minutes on each side until golden brown with a slightly smoky crust and fully cooked through in the center. Avoid flipping the chicken too often so it develops better flavor and color. Once cooked, transfer the chicken to a cutting board and let it rest for 5–10 minutes to keep the juices inside. Slice into bite-sized pieces or cubes once slightly cooled.

Prepare the creamy high-protein dressing by adding the Greek yogurt, cottage cheese, light mayonnaise, hot sauce, taco seasoning, smoked paprika, garlic powder, fresh lime juice, salt, and black pepper into a blender or food processor. Blend until completely smooth and creamy. The cottage cheese should fully disappear into the sauce, creating a rich texture while adding extra protein without making the dressing heavy. Taste the dressing and adjust the seasoning if needed by adding more lime juice for brightness or extra hot sauce for heat.

Add the cooked pasta into a large mixing bowl along with the sliced chicken, drained black beans, corn, diced bell peppers, halved cherry tomatoes, and sliced green onions. Make sure the black beans are well drained and lightly patted dry to prevent excess moisture from watering down the dressing later.

Pour the creamy dressing evenly over the pasta mixture. Using a large spoon or spatula, gently toss everything together until all the ingredients are fully coated in the creamy sauce. Take your time while mixing so the chicken, vegetables, and pasta stay intact and evenly distributed throughout the salad. If the pasta absorbs too much dressing, you can stir in an extra spoonful of Greek yogurt or a splash of lime juice to refresh the texture.

Cover the bowl and refrigerate the pasta salad for at least 30 minutes before serving. This resting time allows the flavors to blend together and gives the dressing time to soak slightly into the pasta for an even creamier texture. The salad tastes even better after a few hours in the fridge because the smoky spices and creamy dressing continue developing flavor.

Serve chilled straight from the refrigerator or let it sit at room temperature for about 10 minutes before eating for the best texture and flavor. Garnish with extra green onions, fresh cilantro, cracked black pepper, or an extra drizzle of hot sauce if desired.

Store leftovers in airtight meal prep containers in the refrigerator for up to 4 days. Stir the pasta salad before serving again since the dressing may thicken slightly as it chills. If needed, refresh the salad with a small spoonful of Greek yogurt or a squeeze of lime juice to bring back the creamy consistency.