Bring a large pot of salted water to a boil.

Add the mini farfalle or any small pasta of your choice and cook according to package instructions until al dente.

Drain the pasta using a colander and rinse under cold water to cool it down.

In a large skillet over medium heat, add the lean ground beef or turkey.

Cook until browned, breaking it apart with a spoon as it cooks.

When the meat is nearly done, add the diced green chiles, chili powder, ground cumin, garlic powder, onion powder, and a pinch of salt. Stir and cook for an additional 2–3 minutes until well combined.

Remove from heat and allow to cool slightly.

In a large mixing bowl, start layering your ingredients: first, add the cooled pasta, followed by the meat mixture.

Then, add the diced pickled jalapenos, diced green bell pepper, black beans, corn, cherry tomatoes, cubed cheddar cheese, chopped red onion, and chopped cilantro.

In a smaller bowl, combine the creamy southwest barbecue sauce ingredients.

Pour the sauce over the pasta salad mixture and gently toss until everything is coated evenly.

Cover the mixing bowl with plastic wrap or a lid and refrigerate for at least 1 hour to let all the flavors meld.

Before serving, you can give the salad a gentle stir and adjust the seasoning if necessary.