Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

In a large skillet over medium heat, add the ground beef and cook until browned, about 6-8 minutes. Remove and set aside. Add the smoked sausage and sauté until golden brown, about 3-4 minutes.

In a medium mixing bowl, combine the mayonnaise, sour cream, BBQ sauce, Dijon mustard, and lime juice. Whisk until smooth. Add garlic powder, smoked paprika, and season with salt and black pepper.

In a large mixing bowl, add the cooled pasta, meats, cherry tomatoes, corn, black beans, cheddar cheese, and onion. Include jalapeño and cilantro. Pour the dressing over and toss until well-coated.

Cover with plastic wrap and refrigerate for at least 30 minutes. Toss before serving and enjoy either chilled or at room temperature.