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

Meanwhile, cook the bacon in a skillet over medium heat for about 8-10 minutes, or until crisp. Transfer to a paper towel-lined plate to cool. Chop into bite-sized pieces.

In a large mixing bowl, combine the cooled rotini pasta, chopped bacon, and diced bell peppers, corn, and sliced green onions. Add the creamy ranch dressing and toss gently to coat.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours to chill and meld flavors.

After chilling, stir the salad, adjust seasoning if needed, and serve in a bowl. Garnish with additional sliced green onions.