Boil the Pasta: Bring a large pot of salted water to a vigorous boil. Cook spiral-shaped pasta until al dente, about 8-10 minutes. Drain and rinse with cold water.

Prepare the Chicken: Cut chicken breasts into bite-sized pieces, drizzle with olive oil, season with garlic salt and black pepper, sauté in a skillet for 6-8 minutes until golden.

Sauté the Corn: In the same skillet, melt butter and add whole kernel corn and cayenne pepper. Sauté for about 4-5 minutes until heated through.

Chop the Vegetables: Dice cucumber, red bell pepper, and red onion; chop the green onions. Combine all veggies in a large mixing bowl.

Cut the Cheese: Cut cheddar cheese into small cubes and set aside.

Prepare the Dressing: Follow package instructions for ranch dressing and whisk until smooth.

Season the Chicken: Mix barbecue sauce, soy sauce, garlic and onion powder, stir, and toss the chicken in the skillet until coated.

Combine Ingredients: In the mixing bowl with vegetables, add cooled pasta, sautéed corn, cooled barbecue chicken, and cheese, and toss gently.

Dress the Salad: Add chilled ranch dressing gradually, mixing to taste, adjusting with more dressing or barbecue sauce as needed.

Serve and Enjoy: Serve chilled or at room temperature, garnished with parsley or green onions.