Cook the pasta by bringing salted water to a boil, adding the pasta and cooking for 8-10 minutes. Drain and rinse with cold water.

Brown the meat in a skillet over medium heat with olive oil for 5-7 minutes. Stir in the green chiles and seasoning, simmer for 2 minutes.

Prepare the dressing by whisking together barbecue sauce ingredients in a medium bowl until smooth.

In a large bowl, combine cooled pasta, meat mixture, green bell pepper, black beans, corn, cherry tomatoes, cheddar cheese, and red onion. Fold in cilantro.

Drizzle half the dressing over the salad, toss gently, cover, and refrigerate for at least 30 minutes before serving.

Before serving, sprinkle bacon, pour remaining dressing, and give a final toss.