Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain the pasta and rinse it under cold water to cool it down, then set it aside.

In a skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up with a spoon as it cooks. Drain off any excess grease and let it cool. In the same skillet, cook the sliced sausage until browned on the edges and heated through, about 5–7 minutes. Set that aside.

In a small bowl, whisk together the mayonnaise, sour cream, BBQ sauce, Dijon mustard, lime juice, garlic powder, smoked paprika, salt, and pepper until smooth and creamy.

In a large bowl, combine the cooled pasta with the ground beef, sausage, bacon, cherry tomatoes, corn, black beans, cheddar cheese, red onion, jalapeño, and cilantro. Pour the dressing over the top and toss until everything is evenly coated.

Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to blend. Serve chilled or at room temperature.