Brown and season the beef: Heat your skillet over medium-high, then add the ground beef. Sauté, breaking it into small crumbles, until browned all over and no longer pink. Sprinkle in the taco seasoning and smoked paprika and stir for another minute or two—your pan should smell deeply savory and just a bit smoky. Remove from heat and let cool slightly.

Cook the pasta: While the beef cooks, bring a pot of salted water to a boil. Add your chosen pasta (rotini or fusilli) and cook until just al dente—the noodles should have a slight bite in the center but be mostly soft. Drain well, rinse under cold water to stop cooking, and set aside to cool.

Mix up the creamy dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, and chipotle seasoning. The mixture should look smooth and a little fluffy, with flecks of spice visible throughout.

Add the veggies and extras: Fold the diced tomato, coriander, jalapeños, corn, and black beans into the dressing. Stir gently to coat everything evenly—a little color should peek through each spoonful.

Toss it all together: Add the cooled pasta and seasoned beef to the bowl. Toss until the sauce clings to every bite, and each forkful has a little bit of everything. If anything seems dry, add a touch more lime juice or a spoon of sour cream.

Chill (if you have time): For best flavor, let the salad sit in the fridge for 20–30 minutes so the flavors can really come together. Stir well before serving.