Bring a large pot of salted water to a boil. Chop the bell pepper, red onion, green onions, and cilantro. Drain the corn and rinse and drain the black beans.

Pat the chicken dry. Coat it with olive oil, then season both sides with smoked paprika, garlic powder, onion powder, salt, black pepper, and chili powder.

Heat a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes per side, depending on thickness. Brush the chicken with 2 tablespoons of barbecue sauce during the final minute of cooking.

Remove the chicken from the skillet when the thickest part reaches 165°F. Let it rest for 5 to 10 minutes, then cut it into bite-sized pieces.

Cook the pasta according to the package directions until al dente. Drain it, rinse it under cool water, and allow it to drain completely.

In a medium bowl, whisk together the mayonnaise, barbecue sauce, sour cream, apple cider vinegar, honey, Dijon mustard, garlic powder, smoked paprika, black pepper, and salt. Add a small amount of milk or water if a thinner dressing is preferred.

Add the cooled pasta, chopped chicken, corn, black beans, bell pepper, red onion, cheddar cheese, cilantro, green onions, and bacon to a large bowl. Pour in about three-fourths of the dressing and toss until evenly coated.

Cover and refrigerate the pasta salad for at least 30 minutes. Stir before serving and add the remaining dressing or an extra drizzle of barbecue sauce as needed.