Bring a large pot of salted water to a boil and cook the pasta shells according to package directions until al dente.

Drain the pasta in a colander, rinse under cold water to cool, and set aside to drain completely.

While the pasta cooks, place the chopped bacon in a large skillet over medium heat and cook until crispy.

Use a slotted spoon to transfer the cooked bacon to a paper-towel-lined plate to drain.

In the same skillet with the bacon drippings, add the ground beef, 1/2 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, and smoked paprika, and cook until browned and cooked through.

Drain any excess fat from the skillet and let the seasoned beef cool to room temperature.

In a large mixing bowl, combine the cooled pasta, cooked ground beef, crispy bacon, cherry tomatoes, corn, black beans, cheddar cheese, and green onions.

In a medium bowl, whisk together the mayonnaise, Dijon mustard, barbecue sauce, lime juice, hot sauce, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper until smooth.

Pour the dressing over the pasta mixture and gently stir with a wooden spoon until everything is evenly coated.

Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld and the salad to chill.

Just before serving, gently fold in the diced avocado and adjust seasoning with additional salt, pepper, or lime juice if needed.