Cowboy Pasta Salad

1 pound dried mini pasta shells, cooked al dente
1 pound bacon , diced
1 pound lean ground beef
1 tablespoon cumin
1 tablespoon garlic powder
pinch red pepper flakes
salt and pepper, to taste
1 cup mayonnaise
1/4 cup barbecue sauce
2 tablespoons Spicy Brown Mustard
2 tablespoons Worcestershire sauce
3 tablespoons hot chili sauce
15 ounce can whole kernel sweet corn, drained
15 ounce can black beans, drained and rinsed
2 cups cherry tomatoes, halved
1 1/2 cups shredded sharp cheddar cheese
5 scallions, thinly sliced

saute bacon in a large nonstick skillet over medium heat until crispy, about 10 minutes. With a slotted spoon, transfer to a paper towel lined plate to drain off grease. Leaving a little of the bacon grease. Add the ground beef; cook, breaking it up with a wooden spoon, until cooked through and no longer pink, about 3 minutes. Season with the cumin, garlic powder, red pepper flakes, and with a pinch of salt and pepper. Drain off fat. Set aside to cool completely.
In an extra large bowl, whisk together the mayonnaise, barbecue sauce, mustard, Worcestershire sauce, and hot chili sauce until combined and smooth. Add in the cooked pasta, bacon, beef, corn, tomatoes, cheese, and scallions; toss to combine and coat.
Enjoy right away or refrigerate until ready to serve.