Begin by bringing a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain the pasta and transfer it to a large mixing bowl to cool slightly.

In a skillet over medium heat, add the ground beef and sauté for about 5-6 minutes, breaking it apart as it cooks until browned. Sprinkle in the taco seasoning, salt, and pepper, stir well, and cook for an additional minute until fragrant. Remove from heat.

In a medium mixing bowl, combine mayonnaise, sour cream, apple cider vinegar, taco seasoning, hot sauce, salt, and pepper. Whisk until smooth and well blended, about 1-2 minutes, then set aside.

To the large bowl with the cooled pasta, add the cooked ground beef, rinsed beans, corn, halved cherry tomatoes, and finely chopped red onion. Gently mix these ingredients using a spatula until evenly distributed.

Pour the dressing over the pasta mixture, tossing gently to coat. Fold in the shredded cheddar cheese and chopped cilantro.

Serve immediately or chill for about an hour in the refrigerator to meld flavors beautifully. Garnish with additional cilantro if desired.