Bring a large pot of salted water to a rolling boil. Add the spiral-shaped pasta and cook for 8-10 minutes until al dente. Drain and rinse with cold water.

Pat the chicken breasts dry and season generously with olive oil, garlic salt, and black pepper. Cut into bite-sized pieces.

In a skillet, melt butter over medium heat, add corn and sprinkle with cayenne pepper. Sauté for about 5 minutes until golden.

In the same skillet, cook the seasoned chicken over medium heat for 6-8 minutes until golden and cooked through.

Wash and dice the cucumber, red bell pepper, and red onion. Slice the green onions. Combine these in a large mixing bowl.

Cut the cheddar cheese into cubes and add to the vegetable mixture.

Prepare the ranch dressing and refrigerate briefly.

Mix the barbecue sauce with soy sauce, garlic powder, onion powder, oregano, and parsley.

Toss the cooked chicken in the BBQ sauce mixture and return to low heat briefly.

Combine the cooked pasta, sautéed corn, BBQ chicken, and vegetable mix in a large bowl.

Drizzle BBQ sauce into the ranch dressing, mix, and pour over the salad. Toss gently to coat.

Serve immediately or chill in the refrigerator before serving.