Bring a large pot of salted water to a rolling boil over medium-high heat. Add the spiral-shaped pasta and cook for 8-10 minutes until al dente, stirring occasionally. Once cooked, drain the pasta in a colander and rinse it under cold water until the pasta cools. Set it aside to drain completely while you prepare the other ingredients.

Cut the chicken breasts into bite-sized pieces. In a mixing bowl, toss the chicken with olive oil, garlic salt, and black pepper. Set aside to marinate for about 10 minutes.

In a skillet over medium heat, melt a tablespoon of butter. Add the whole kernel corn and sauté for about 5 minutes or until it turns golden.

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

Dice the seedless cucumber, red bell pepper, red onion, and green onions into small pieces and set aside in a large mixing bowl.

Add the chopped cheddar cheese to the bowl of vegetables and mix gently.

Prepare the ranch dressing and chill it. In another bowl, combine the barbecue sauce, soy sauce, garlic powder, onion powder, dried oregano, and dried parsley.

Once the chicken has cooled slightly, coat it in the barbecue sauce mixture and cook for an additional 1-2 minutes.

In a large bowl, combine the cooled pasta, sautéed corn, coated chicken, diced vegetables, and cheddar cheese; gently fold everything together.

Drizzle the ranch dressing over the salad mixture and gently toss to ensure everything is evenly coated.

Serve immediately or chill in the fridge for about 30 minutes to enhance the flavors.