Begin by bringing a large pot of salted water to a boil. Once boiling, add rotini pasta and cook according to package instructions until al dente, typically about 8-10 minutes. Once cooked, drain and rinse pasta under cold water.

While the pasta is cooking, heat a skillet over medium heat and cook bacon until crispy, about 6-8 minutes. Remove bacon from skillet and drain on paper towels, allowing it to cool before crumbling.

In a mixing bowl, combine softened cream cheese, mayonnaise, and sour cream. Whisk together until smooth, then stir in red wine vinegar, pepper powder, garlic powder, smoked paprika, and salt. Fold in diced pickled jalapeños.

In a large mixing bowl, add the cooled pasta, crumbled bacon, cheddar cheese, pepper jack cheese, and cilantro. Gently toss until mixed well.

Pour the creamy dressing over the pasta mixture. Gently fold the dressing into the salad until every piece is coated.

Transfer the pasta salad to a serving dish and cover with plastic wrap. Refrigerate for at least 30 minutes.

Before serving, slice a fresh jalapeño for garnish and sprinkle it on top of the pasta salad along with additional cilantro leaves.