Pat dry chicken breasts and coat evenly with taco seasoning. Heat olive oil in a skillet over medium-high heat and cook chicken for 5-7 minutes per side until cooked to 165°F.

Chop the cooked chicken into bite-sized cubes after cooling.

In a mixing bowl, whisk together red enchilada sauce, sour cream, and lime juice until smooth. Adjust lime juice to taste.

Cook pasta in boiling salted water for 8-10 minutes until al dente. Drain and rinse under cold water.

In the bowl with the dressing, add chopped chicken, cooked pasta, black beans, corn, diced red onion, and jalapeño. Mix gently.

Transfer salad to an airtight container or cover the bowl with plastic wrap. Refrigerate for at least one hour.

Garnish with fresh cilantro before serving. Serve chilled.