Bring a large pot of water to a boil. Add the rotini and cook until al dente, about 8-10 minutes. Drain and rinse with cold water to stop cooking.

In a large bowl, combine sliced pickles, diced cheddar, chopped onion, green onion, and 2 tablespoons of chopped dill. Mix well.

In a separate bowl, whisk together mayonnaise, sour cream, dill pickle juice, onion powder, salt, pepper, and chipotle powder to make the dressing.

Add the cooled pasta to the bowl with the pickles and cheese. Pour the dressing over the mixture and stir until evenly coated.

Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.