Bring a large pot of salted water to a rolling boil over high heat. Add the cellentani pasta and cook for 8-10 minutes or until al dente. Drain and rinse under cold water. Set aside.

In a medium mixing bowl, whisk together the mayonnaise, sour cream, barbecue sauce, spicy brown mustard, Worcestershire sauce, and chili sauce. Set aside.

In a large skillet, cook the chopped smoky bacon over medium heat for 5-7 minutes until crispy. Transfer to paper towels, leaving some drippings in the skillet.

In the same skillet, add the ground beef and cook until browned, about 5-7 minutes. Add the green onions and cook for an additional 2-3 minutes. Stir in the spices.

In a separate dry skillet, char the corn kernels over medium-high heat for 5-7 minutes until browned. Set aside.

In a large serving bowl, combine the cooled pasta, bacon, beef mixture, charred corn, halved tomatoes, and cheddar cheese. Toss gently to mix.

Pour the dressing over the salad mixture and toss until well coated. Adjust seasoning with salt and pepper.

Cover and refrigerate for at least 30 minutes before serving. Add bacon and tomatoes just before serving.