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Bring a large pot of water to a boil. Add a generous pinch of salt and cook pasta until al dente, following the instructions on the box.
Once cooked, drain and rinse under cold water to stop the cooking process. Allow it to cool to room temperature before assembling the salad.
In a large skillet over medium heat, cook the lean ground beef until browned, breaking it into crumbles. Drain excess fat and season with taco seasoning. Stir well, then set aside to cool.
Heat a griddle or large skillet over high heat. Add the drained corn and cook until slightly charred, stirring occasionally for about 3-4 minutes. Remove from heat and set aside.
In a food processor, blend together the mayo, sour cream, chicken broth, apple cider vinegar, chipotle peppers, dill, garlic powder, onion powder, salt, lime juice, and red pepper flakes.
In a large mixing bowl, combine the cooked pasta, taco-seasoned ground beef, charred corn, black beans, cherry tomatoes, shredded cheddar cheese, green onions, and cilantro.
Pour the creamy dressing over the top and toss gently to coat all ingredients evenly.
Cover the cowboy pasta salad and refrigerate for at least 1 hour to let the flavors meld. Serve chilled and enjoy!