1-Bring a large pot of water to a boil; cook 1 pound of dried wagon wheel pasta until al dente according to package directions. Drain and rinse under cold water, then drizzle with a little olive oil to prevent sticking.

2-In a large nonstick skillet over medium heat, saute 1 pound of diced hickory smoked bacon until crispy. Transfer bacon with a slotted spoon to paper towels to drain grease.

3-Wipe out skillet retaining a small amount of bacon grease. Add 3/4 pound of lean ground beef and cook while breaking into small crumbles until fully cooked and no longer pink. Season with 1 teaspoon cumin, a pinch of red pepper flakes, salt, and pepper to taste. Drain fat and let beef cool completely.

4-In a very large bowl, whisk together 1 cup mayonnaise, 1/4 cup barbecue sauce, 2 tablespoons spicy brown mustard, 2 tablespoons Worcestershire sauce, and 2 and 1/2 teaspoons hot chili sauce until smooth.

5-Add the cooked pasta, bacon, ground beef, drained 15-ounce can of whole kernel sweet corn, 2 cups halved cherry tomatoes, 1 and 1/2 cups shredded sharp cheddar cheese, and 5 diced scallions to the bowl with the dressing. Toss to combine and coat all ingredients evenly.

6-Serve the salad immediately at room temperature or enjoy leftovers the next day.