Mexican Fiesta Pasta Salad

1 (16 ounce) package dried rotini pasta

1 ½ cups medium chunky salsa

1 cup mayonnaise

½ cup sour cream

1 (16 ounce) can black beans, rinsed and drained

1 (11 ounce) can Mexican-style corn with red and green peppers, drained

½ cup chopped red bell pepper

2 green onions, sliced thin

1 (4.25 ounce) can sliced black olives, drained

½ teaspoon garlic powder

½ teaspoon ground cumin, or to taste

½ teaspoon dried cilantro, or to taste

1 teaspoon salt

ground black pepper to taste

Bring a large pot of lightly salted water to a rolling boil; cook the rotini in the boiling water until the pasta is cooked through yet firm to the bite, about 8 minutes. Drain. Rinse under cold running water until completely cooled; drain thoroughly.

Whisk the salsa, mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper, green onions, black olives, garlic powder, cumin, cilantro, salt, and pepper together in a large bowl; add the cooled pasta and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight before serving.