Bring a large pot of generously salted water to a boil and cook the farfalle until al dente according to the package directions. Drain, rinse under cold water to stop the cooking process, and let the pasta cool completely.

Heat a large skillet over medium-high heat and cook the ground beef until browned, breaking it apart as it cooks. Drain any excess grease, stir in the taco seasoning, and cook for another minute until the beef is evenly coated. Cook the bacon until crispy, then chop it into bite-sized pieces.

In a blender or food processor, combine the mayonnaise, sour cream, buttermilk, chipotle peppers, adobo sauce, lime juice, cilantro, chives, garlic powder, onion powder, salt, and black pepper. Blend until smooth and creamy, then refrigerate until ready to use.

In a large mixing bowl, combine the cooled pasta, seasoned ground beef, bacon, pickled jalapeños, green bell pepper, black beans, corn, cherry tomatoes, cheddar cheese, red onion, and cilantro. Gently toss everything together until evenly distributed.

Pour about half of the Chipotle Lime Ranch over the pasta salad and toss until everything is lightly coated. Continue adding more dressing until the salad reaches your preferred creaminess, reserving any extra dressing for serving if desired.

Cover and refrigerate for at least 30 minutes before serving to allow the flavors to come together. Garnish with extra cilantro, cheddar cheese, pickled jalapeños, and a squeeze of fresh lime juice for the perfect finishing touch.