Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions (about 8–10 minutes), then drain and rinse under cold water.

Pat chicken breasts dry and cut into bite-sized pieces. Toss with olive oil, garlic salt, and black pepper.

Melt butter in a skillet over medium heat. Add drained corn, cayenne pepper, and black pepper. Sauté for about 5 minutes.

Add seasoned chicken pieces to the same skillet and cook for about 6–8 minutes until fully cooked. Remove and let cool.

Dice cucumber, red bell pepper, and red onion. Chop green onions, keeping the whites and greens separate for garnish.

Cut cheddar cheese into cubes and add to the bowl with the diced vegetables.

Prepare ranch dressing according to packet instructions and combine BBQ sauce, soy sauce, garlic powder, and onion powder in another bowl.

Add BBQ sauce mixture to cooled chicken and sauté briefly over low heat.

In the bowl with diced vegetables and cheese, add cooled pasta and sautéed chicken. Pour in prepared ranch dressing and mix gently.

Transfer to a serving dish and garnish with additional barbecue sauce and dried parsley. Optionally sprinkle with reserved green onion tops.