Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente according to package directions. Drain and rinse under cool water to stop cooking. Shake off excess water.

Crisp the bacon: While the pasta cooks, heat a large skillet over medium heat. Cook the bacon until crisp, about 8–10 minutes. Transfer to a paper towel–lined plate. Once cool, chop into bite-size pieces. Reserve 1–2 teaspoons of bacon drippings if you’d like to add extra smoky flavor to the dressing.

Prep the veggies: Halve the cherry tomatoes, dice the red onion, and prepare the corn. If using fresh corn, char it in the bacon skillet for 2–3 minutes for deeper flavor.

Make the dressing: In a bowl, whisk together mayonnaise, sour cream, BBQ sauce, apple cider vinegar, Dijon, smoked paprika, and hot sauce. If using, whisk in a small splash of reserved bacon drippings. Season with salt and pepper. Taste and adjust—add a little more BBQ sauce for sweetness, vinegar for tang, or hot sauce for heat.

Combine: In a large mixing bowl, add the cooled pasta, bacon, tomatoes, red onion, corn, pickles or jalapeños (if using), cheese, and herbs.

Toss with dressing: Pour about two-thirds of the dressing over the salad and toss gently to coat. Add more dressing as needed to reach your desired creaminess. The pasta will absorb some dressing as it sits.

Rest and serve: For best flavor, let the salad rest for 15–20 minutes. Taste again and adjust salt, pepper, or acid before serving. Garnish with extra herbs and a crumble of bacon on top.