Boil a large pot of salted water and cook rotini until al dente.
Drain pasta and rinse under cold water to stop the cooking process and cool completely.
Cook beef bacon in a skillet until exceptionally crispy, then drain on paper towels and crumble.
In a medium bowl, whisk together mayonnaise, sour cream, garlic powder, and chives.
Season the dressing with salt and black pepper to taste.
In a large mixing bowl, toss the cooled pasta with the prepared creamy dressing.
Fold in the crumbled beef bacon, halved cherry tomatoes, and shredded romaine lettuce.
Serve immediately or store in the refrigerator until ready to serve.