• Cook 1 pound rotini pasta according to package directions. Drain and rinse with cold water until pasta is cooled. Once cooled transfer to a large mixing bowl.
• Cook 1 pound ground beef in a 12-inch skillet over medium-high heat. Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon ground cumin. Use a spatula to break up the meat and continue to cook until meat is thoroughly brown and no longer pink, about 7 to 10 minutes. Drain any excess grease. Transfer to a bowl and chill.
• Add 4 slices bacon to the 12-inch skillet. Cook over medium heat until crispy, about 8 to 12 minutes, flipping halfway through. Once crispy, transfer to a paper towel lined plate to drain.
• Halve 8 ounces cherry or grape tomatoes, cube 8 ounces cheddar cheese, dice 1/2 medium red onion, slice 1 medium jalapeno, and crumble the bacon. Open 1 (14.5 ounce can) black beans, drain and rinse, and open 1 (14.5 ounce can) corn kernels and drain. Add everything to the mixing bowl with the pasta.

Dressing

• In a blender add 16 ounces salsa verde, 1 cup mayonnaise, 1 tablespoon lime juice, 1 tablespoon smoked paprika, 1 tablespoon granulated garlic, 1 tablespoon ground cumin, 1 tablespoon onion powder, 2 teaspoons salt, 1 teaspoon chili powder, and 1 teaspoon black pepper. Blend until smooth.
• Pour dressing over pasta salad and stir until everything is well coated. Serve right away or cover and keep refrigerated until ready to serve.