Bring a large pot of salted water to a boil and cook the rotini pasta according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water.

In a mixing bowl, combine Greek yogurt, olive oil, minced garlic, cumin, smoked paprika, sugar, salt, and lime juice. Whisk until smooth and creamy.

Add the cooled pasta to the bowl with the dressing, along with black beans, corn, spinach, and cilantro. Fold gently to combine.

Taste the salad and adjust seasoning by adding more salt, pepper, or lime juice as needed.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to 2 hours before serving.