In a large stockpot, bring salted water to a boil. Add the fusilli or rotini pasta and cook according to the package directions until al dente. Once cooked, drain and rinse under cold water to stop the cooking process and cool the pasta. Transfer to a large mixing bowl.

Add the rinsed and drained black beans, corn kernels, diced red bell pepper, finely chopped red onion, halved cherry tomatoes, diced avocado, chopped cilantro, and minced jalapeño (if using) to the bowl with the cooled pasta. Gently toss to evenly distribute the ingredients.

In a separate medium-sized bowl, whisk together the sour cream, mayonnaise, salsa, taco seasoning, lime juice, salt, and pepper until the mixture is smooth and homogenous.

Pour the prepared dressing over the pasta and vegetable mixture. Toss gently until all the ingredients are well coated with the dressing.

Cover the salad with plastic wrap and refrigerate for at least one hour to allow the flavors to meld. Prior to serving, stir the salad gently and garnish with additional cilantro if desired.