Start by bringing a large pot of salted water to a rolling boil. Once boiling, add the rotini pasta and cook according to the package directions until al dente, typically about 8-10 minutes. Drain it in a colander and rinse under cold water.

In a skillet, cook the bacon strips over medium-high heat until crispy and golden, about 5-7 minutes. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease, then crumble it into bite-sized pieces.

Transfer the cooled and drained pasta to a large mixing bowl. Allow it to sit and cool completely.

In a separate bowl, combine the softened cream cheese, mayonnaise, sour cream, and red wine vinegar. Blend until smooth. Add in pepper, garlic powder, smoked paprika, and salt, adjusting to taste.

Fold in the crumbled bacon, shredded cheddar cheese, pepper jack cheese, and cilantro into the cooled pasta. Mix gently to combine.

Pour the creamy dressing over the pasta mixture and toss everything together carefully.

Transfer the mixed pasta salad into a serving dish and cover it with plastic wrap. Refrigerate for at least 30 minutes to allow flavors to meld.

Garnish with extra jalapeño slices and a sprinkle of fresh cilantro before serving.