Boil a large pot of salted water. Cook the pasta for 8-10 minutes until al dente. Drain and cool under running water.

In a skillet, heat olive oil over medium heat. Brown the ground meat for 5-7 minutes, then add green chiles and spices. Simmer for 2 minutes.

In a bowl, whisk together ketchup, mayonnaise, sour cream, and salsa. Season with salt and pepper.

Combine cooled pasta with the meat mixture, green bell pepper, black beans, corn, cherry tomatoes, cheddar cheese, red onion, and cilantro.

Pour half of the dressing over the salad and toss gently. Cover and refrigerate for at least 30 minutes.

Add crumbled bacon and drizzle remaining dressing over salad before serving.