Bring a large pot of water to a boil. Add the pasta and cook until al dente, about 9-12 minutes. Drain in a colander and rinse with cold water until cool; drain well and transfer to a large bowl.
Stir in the onion, scallions, vinegar, hot sauce, chili powder, garlic powered, cayenne, and honey. Let sit until the flavors are absorbed, about 2 minutes. Stir in the mayonnaise and barbecue sauce until pasta is well-coated. Gently stir in the corn, cheese, and tomatoes; refrigerate until serving.
Notes
Recipe adapted from Cook's Illustrated, Summer Grilling 2009 by Pink Parsley