1. Begin by boiling the rotini pasta in salted water according to the package instructions. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Toss the cooled pasta with 1 tablespoon of olive oil to prevent sticking.

2. In a skillet, cook the ground beef and minced onion over medium heat until the beef is browned and the onion is softened. Season the beef mixture with salt and pepper to taste, then set it aside to cool.

3. In a small bowl, whisk together the olive oil, lime juice, and taco seasoning to create the flavorful dressing for the salad.

4. In a large bowl, combine the cooked pasta, beef mixture, corn, black beans, cheddar cheese, cherry tomatoes, bell peppers, jalapeño (if using), and green onions.

5. Pour the dressing over the salad and gently toss everything together until it’s evenly coated. For an extra burst of flavor, top the salad with chopped fresh cilantro or parsley. Chill the salad for at least 30 minutes before serving to allow the flavors to meld.