Meanwhile, in a large skillet, cook bacon on medium-high heat until crispy. Remove from pan with a slotted spoon.
Add onion and jalapeño to the pan, and cook for 7 to 8 minutes, until the onion begins to brown.
Add garlic, ancho chili powder, smoked paprika, garlic powder, cayenne and salt. Cook for 1 minute.
Add broth, black beans, corn and tomatoes. Bring to a simmer and cook for three minutes, until heated through.
Stir in drained pasta and cheddar cheese. Remove from heat.
Garnish with cilantro and serve warm.
To reheat, add ¼ cup of broth and heat gently in a saucepan.If the spice list is a little much for you, feel free to use taco seasoning instead. The flavor will be different, but delicious.Corn free? Just leave off the corn and add a diced red pepper to the onion mixture.