Cook bacon; crumble and set aside. Place eggs in a medium saucepan and fill with just enough water to cover the eggs. Bring to a boil and continue boiling over medium high heat for 10 minutes. Drain water and let the eggs cool. Peel and dice the eggs and set aside.
Cook pasta according to the package directions. Drain and rinse the pasta under cool water. In a large serving bowl toss pasta, tomatoes, avocado, corn, chives, blue cheese, eggs, 1/4 teaspoon of pepper and 1/2 teaspoon of salt. Mix well.
For the dressing whisk together in a small bowl the red wine vinegar, Dijon, garlic and honey. Slowly whisk in the olive oil. Season with salt and pepper to taste.
Pour the dressing over the pasta salad and toss to combine. Toss in the crumbled bacon. Salt and pepper to taste. Refrigerate until you serve.