Begin by bringing a large pot of salted water to a rolling boil. Add the mini bowtie pasta and cook according to the package instructions, usually around 8 to 10 minutes, until al dente. Once cooked, drain the pasta and rinse it under cold water to halt the cooking process, then let it dry completely before moving on.

While the pasta cooks, prepare the corn. If using frozen corn, sauté in a skillet over medium heat for about 5 minutes until heated through and slightly charred. Alternatively, you can grill or boil the corn. Allow it to cool completely before adding it to the salad.

Dice the green onions, cilantro, jalapeño, and avocado. If using bacon, cook until crispy in a skillet, then crumble. Additionally, drain and rinse the black beans.

In a medium bowl, combine mayonnaise, chili powder, paprika, ground cumin, and Sriracha. Whisk together until smooth, adding lime zest and juice for a zesty kick. Adjust with salt and pepper to taste.

In a large mixing bowl, combine the cooled pasta, prepared corn, diced avocado, green onions, cilantro, jalapeño, black beans, and crumbled bacon. Pour the dressing over the salad and gently toss everything together to combine evenly.

Serve immediately or cover and refrigerate for up to 2 hours to allow flavors to meld.