Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Drain the pasta and rinse under cold water to cool it down.

While the pasta is cooling, heat a skillet over medium heat. Add the bacon and cook until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, crumble, and set aside.

In a medium bowl, combine cream cheese, mayonnaise, sour cream, and red wine vinegar. Whisk until smooth, then fold in the diced pickled jalapeños and spices.

In a large mixing bowl, add cooled rotini, crumbled bacon, cheddar, pepper jack cheese, and cilantro. Stir gently to combine.

Drizzle the dressing over the pasta mixture and toss gently to coat everything well.

Transfer the salad to a serving dish or container, cover, and refrigerate for at least 30 minutes.

Before serving, top with fresh jalapeño slices and extra cilantro for garnish.