Boil Pasta: Bring a large pot of salted water to a boil. Add spiral pasta and cook for 8-10 minutes. Drain and rinse under cold water.

Prepare Chicken: Cut chicken breasts into bite-sized pieces. Coat with olive oil, garlic salt, and black pepper.

Sauté Corn: Melt butter in a skillet. Sauté whole kernel corn for about 5 minutes. Transfer to a plate to cool.

Cook Chicken: Add seasoned chicken to the skillet. Cook for 6-8 minutes until browned and cooked through. Allow to cool.

Chop Vegetables: Dice cucumber, red bell pepper, red onion, and green onions. Combine them in a mixing bowl.

Add Cheese: Dice cheddar cheese and mix with the chopped veggies.

Prepare Dressing: In a bowl, prepare the ranch dressing and chill it in the refrigerator.

Mix BBQ Sauce: Blend barbecue sauce, soy sauce, garlic powder, onion powder, oregano, and parsley in a bowl.

Coat Chicken: Add barbecue sauce mix to cooled chicken. Stir and cook over low heat for a minute.

Combine Salad Ingredients: In the bowl with veggies, add pasta and sautéed corn. Gently fold in the chicken.

Dress Salad: Drizzle ranch dressing over salad and toss to coat evenly.

Serve: Portion into bowls and serve immediately, or chill for an hour before serving.