Bring a large pot of salted water to a boil and cook the rotini according to package directions for 9–11 minutes until al dente. Drain and rinse under cold water, then set aside to cool.

Cook the thick-cut bacon in a cast iron skillet over medium heat for 6–8 minutes, flipping once, until crispy. Transfer to a sheet pan (or paper-towel-lined plate) to cool, then crumble into pieces once cool.

In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.

Add the cooled pasta to the dressing and toss to coat evenly.

Fold in cherry tomatoes, red onion, and half the crumbled bacon, then stir gently to combine.

Refrigerate for at least 30 minutes to let flavors meld.

Just before serving, fold in chopped romaine lettuce and top with the remaining crumbled bacon and fresh chives.

Serve chilled and refrigerate leftovers within 2 days.