Preheat the oven to 350°F (175°C).
Cook the fusili pasta in a large pot of salted boiling water until al dente according to package instructions; drain and allow to cool slightly (will yield about 4 cups cooked pasta).
In a large bowl, stir together the salsa, sour cream, and taco seasoning until combined.
Add the cooked pasta to the salsa mixture and toss to coat evenly.
Stir in the drained corn, drained and rinsed black beans, shredded chicken, and 1 cup of the shredded cheese until evenly distributed.
Transfer the mixture to a 9x13-inch baking dish and sprinkle the remaining 1 cup of cheese evenly over the top.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 5–10 minutes, until the cheese is melted and bubbly.
Garnish with cilantro or sliced green onions if desired and serve warm.
