Bring a large pot of salted water to a boil. Add farfalle and cook according to package instructions until al dente. Drain and transfer to a large bowl.

In a large skillet over medium heat, cook the ground beef until no longer pink, breaking it apart with a spoon as it cooks, about 5-6 minutes. Stir in taco seasoning and season with salt and pepper to taste. Cook for another minute until well combined. Remove from heat and let cool slightly. Drain excess fat if needed.

In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, taco seasoning, hot sauce, salt, and pepper until smooth. Set aside.

Add beef, beans, corn, tomatoes, and red onion to the pasta. Pour the dressing over the pasta mixture and toss well to combine, ensuring everything is evenly coated. Fold in cheese, scallions, and cilantro.  Taste and adjust seasoning if needed before serving. Serve warm or at room temperature.