In a medium bowl, whisk together ketchup, mayonnaise, sour cream, salsa, brown sugar, Worcestershire sauce, mustard, cider vinegar, smoked paprika, salt, pepper, and fresh lime juice. Blend until smooth and creamy.

Heat a large skillet over medium-high heat. Add ground beef and cook for about 5 to 7 minutes, breaking it apart until browned. Drain excess fat.

In the skillet, stir in green chiles, chili powder, cumin, garlic powder, onion powder, and salt. Mix well to coat the beef with spices.

Bring a large pot of salted water to a boil and add farfalle. Cook until al dente, around 8 to 10 minutes. Drain and rinse under cold water.

In a large bowl, combine cooled pasta with half of the prepared dressing. Toss gently to coat evenly.

Dice green pepper, halve cherry tomatoes, chop red onion and cilantro. Ensure pieces are uniform for enhanced appearance and taste.

In a separate skillet, cook bacon over medium heat until crispy, about 5 to 7 minutes. Transfer to a paper towel-lined plate and crumble.

To the bowl with dressed pasta, add seasoned beef, black beans, corn, green pepper, tomatoes, red onion, crumbled bacon, pickled jalapeños, and cheddar cheese. Pour in remaining dressing and gently toss to combine.

Before serving, stir in freshly chopped cilantro. Serve chilled or at room temperature.