Bring a large pot of salted water to a boil. Cook the rotini pasta until al dente according to package directions. Drain, rinse under cold water to cool, and toss with olive oil to prevent sticking.
In a large skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and place on a paper towel lined plate to drain.
Carefully discard most of the bacon grease, leaving a small amount in the pan. Add the ground beef and cook, breaking it up as it browns. Stir in the chili powder, cumin, garlic powder, salt, and pepper. Cook for another 1 to 2 minutes, then drain excess grease and let the beef cool slightly.
In a large mixing bowl, combine the cooled pasta, cooked bacon, seasoned ground beef, corn, black beans, tomatoes, onion, and shredded cheese.
In a separate bowl, whisk together the mayonnaise, barbecue sauce, spicy brown mustard, Worcestershire sauce, and hot sauce until smooth and well combined.
Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
Cover and refrigerate for at least 1 hour before serving so the flavors can blend together. Stir before serving.
