Bring a large pot of salted water to a boil, add pasta, and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Pat chicken dry, cut into bite-sized pieces, toss with olive oil, garlic salt, and black pepper, and marinate for 10 minutes.

Melt butter in a skillet over medium heat, sauté corn for 5-7 minutes until caramelized.

Add marinated chicken to the skillet, cook for 6-8 minutes, stirring occasionally, then mix in BBQ sauce.

Chop cucumber, bell pepper, onion, and green onions, placing in a mixing bowl.

Dice cheddar cheese into small pieces and set aside.

Combine ranch dressing mix with the recommended amount of water, mix well, and chill.

Whisk together BBQ sauce, soy sauce, garlic powder, onion powder, oregano, and parsley in a separate bowl.

Add cooled pasta, sautéed corn, and cooked chicken to the veggie bowl, and toss to combine.

Drizzle ranch dressing and BBQ sauce mixture over the salad, toss gently, and serve.

Garnish with freshly chopped parsley before serving.