Cook the rotini in a large pot of salted water according to package directions for 8–10 minutes until al dente. Drain and rinse under cold water.

In a separate mixing bowl, combine mayonnaise, sour cream, taco seasoning, and ranch seasoning. Mix until creamy.

Add the cooled rotini to the dressing mixture and toss until fully coated.

Fold in green onions, red bell pepper, corn, and cheese carefully using a spatula.

Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.