Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just al dente so it holds up in the salad. Drain and rinse under cold water to stop the cooking. Shake off excess water.

Crisp the bacon. Cook bacon in a skillet over medium heat until evenly browned and crisp. Drain on paper towels and crumble. Reserve a teaspoon of bacon fat for extra flavor in the dressing if you like.

Prep the vegetables. Seed and finely dice the jalapeños. Dice the red bell pepper and red onion. If using green onion and cilantro, chop them now. Thaw the corn and pat it dry.

Make the dressing. In a large bowl, whisk together mayonnaise, sour cream, lime zest and juice, Dijon, garlic powder, onion powder, paprika, salt, and pepper. For extra depth, whisk in that teaspoon of bacon fat. Taste and adjust seasoning.

Toss the salad. Add the cooled pasta to the bowl with the dressing. Fold in jalapeños, pepper, onion, corn, cheddar, and most of the bacon. Gently mix until everything is well coated but not smashed.

Chill to meld flavors. Cover and refrigerate for at least 30 minutes, or up to overnight. The pasta will absorb some dressing as it sits.