Bring a large pot of salted water to a rolling boil. Add rotini pasta and cook according to package instructions (8-10 minutes) until al dente. Drain and rinse under cool running water.

In a large mixing bowl, combine Greek yogurt, extra virgin olive oil, minced garlic, cumin, smoked paprika, sugar, salt, and lime juice. Whisk until smooth and creamy; adjust seasoning to taste.

Add the cooled pasta, drained black beans, corn, chopped spinach, and cilantro to the dressing. Gently toss until everything is well-coated with dressing.

Cover the bowl with plastic wrap and refrigerate for at least one hour before serving.