Bring a large pot of water to a boil and cook the rotini pasta according to package directions until al dente. Drain, rinse with cold water, and toss with olive oil to prevent sticking.

In a skillet, cook the chopped bacon over medium heat until crispy. Transfer to a paper towel lined plate and set aside.

Remove most of the bacon grease, then add the ground beef to the skillet. Cook until fully browned, breaking it apart as it cooks.

Stir in chili powder, cumin, garlic powder, salt, and pepper. Cook for 1 to 2 minutes, then drain and let the beef cool slightly.

In a large mixing bowl, combine the cooled pasta, bacon, ground beef, corn, black beans, tomatoes, onion, cheddar cheese, and cilantro.

In a separate bowl, whisk together the mayonnaise, barbecue sauce, Worcestershire sauce, spicy brown mustard, and hot sauce until smooth.

Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.

Cover and refrigerate until chilled, then serve cold or slightly chilled.