Begin by bringing a large pot of salted water to a rolling boil. Add the rotini and cook according to the package instructions until al dente, usually about 8 to 10 minutes. Once done, drain the pasta in a colander and rinse thoroughly with cold water to stop the cooking process.

In a large mixing bowl, combine the mayonnaise and sour cream. Use a whisk to blend them until smooth and creamy. Gradually add in the taco seasoning and ranch seasoning, mixing until everything is well incorporated.

Once the pasta is cooled, add it directly to the bowl with the creamy dressing. Gently toss the pasta in the mixture, ensuring that every piece is generously coated.

Incorporate the diced green onions, red bell pepper, drained corn, and shredded Mexican blend cheese into the pasta mixture. Fold the ingredients together until evenly distributed.

Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 2 hours to allow flavors to meld.

Once chilled, give the salad a good stir before serving. Garnish with fresh cilantro and lime wedges if desired.