Boil a large pot of salted water. Cook the fusilli pasta according to package directions until al dente. Drain, rinse under cold water to cool, and transfer to a large mixing bowl.

In a small bowl, whisk together the mayonnaise, sour cream, taco seasoning, and lime juice to create the creamy dressing. Set aside.

Add the diced cooked chicken, black beans, corn kernels, halved cherry tomatoes, diced red onion, diced cucumber, and chopped parsley to the large bowl with the cooled pasta.

Pour the creamy dressing over the pasta and vegetable mixture. Toss gently until all ingredients are evenly coated.

Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld. Stir well before serving.