**Cook the pasta**: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool the pasta; set aside.

**Brown the beef**: In a skillet over medium-high heat, cook the ground beef with a pinch of salt and pepper (and chili powder if desired) until browned and no pink remains. Drain any excess fat and let the beef cool slightly.

**Prep other ingredients**: Cook and crumble the bacon if not already prepared. Dice tomatoes and onions. Rinse the black beans if using canned.

**Mix the dressing**: In a small bowl, whisk together the ranch dressing and optional barbecue sauce or salsa. Adjust seasonings with salt, pepper, or more spice if needed.

**Assemble the salad**: In a large mixing bowl, combine the cooled pasta, browned beef, crumbled bacon, black beans, corn, tomatoes, onions, and shredded cheese. Pour the dressing over the top and toss gently until all ingredients are well coated.

**Chill or serve**: You can serve immediately at room temperature or refrigerate for at least 30 minutes to allow