Cook the pasta according to package instructions, drain, and set aside.

In a skillet, brown the ground beef over medium heat; drain any excess fat.

Stir in the taco seasoning and a bit of water (as directed on the package) and cook until fragrant.

In a large bowl, combine the cooked pasta, seasoned beef, cherry tomatoes, corn, bell pepper, black beans, red onion, and cilantro.

In a separate small bowl, mix together the ranch dressing and lime juice, then pour over the pasta salad.

Toss everything to combine and season with salt and pepper to taste.

Chill in the refrigerator for 30 minutes before serving for best flavor.

Serve cold or at room temperature, with optional toppings like avocado or extra cheese.