Season chicken breasts with taco seasoning. Heat olive oil in a large skillet over medium-high heat and cook chicken for 5-7 minutes per side until golden brown and internal temperature reaches 165°F. Let cool and cube.

In a mixing bowl, whisk together red enchilada sauce, sour cream, and lime juice until smooth to create a dressing.

Boil salted water in a large pot. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse with cold water.

In the bowl with the dressing, combine chopped chicken, cooked pasta, black beans, corn, red onion, jalapeño, and olives. Mix gently until evenly coated.

Garnish with chopped cilantro, cover, and refrigerate for at least one hour before serving.