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Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions until al dente. Drain, reserving ¼ cup of pasta water. Set pasta aside.
Sauté the veggies: In a large pan over medium heat, add olive oil and minced garlic. Cook for about 30 seconds until fragrant. Add the chickpeas, half the can of corn, and sliced roasted bell peppers. Sauté for 3–5 minutes until everything is heated through.
Toss it together: Add the cooked pasta and pesto to the pan. Toss until everything is well coated, adding a splash of reserved pasta water if needed to loosen the sauce. Season with salt, black pepper, and red pepper flakes if desired.
Serve and finish: Divide into bowls and sprinkle with grated parmesan cheese.