Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the mini farfalle or your choice of small pasta, cooking it for 8 to 10 minutes until al dente. Drain and rinse under cold water to cool it down.

Brown the Meat: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the ground beef or turkey and brown for 5 to 7 minutes. Mix in the diced green chiles and spices, simmering for an additional 2 minutes.

Prepare the Dressing: In a mixing bowl, whisk together the ketchup, mayonnaise, sour cream, and salsa until smooth. Season to taste with salt and spices, set aside.

Combine Ingredients: In a large mixing bowl, add the cooled pasta, browned meat, green bell pepper, black beans, corn, cherry tomatoes, cheddar cheese, red onion, and cilantro. Mix well.

Dress the Salad: Pour half of the dressing over the pasta mixture. Toss gently to coat. Cover with plastic wrap and refrigerate for at least 30 minutes.

Finish Before Serving: Sprinkle crumbled bacon over the salad, drizzle with remaining dressing, and toss gently. Serve chilled or at room temperature.