Boil salted water in a large pot. Add spiral pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a bowl, toss chicken with olive oil, garlic salt, and black pepper.

Melt butter in a skillet and sauté the drained corn with cayenne and black pepper for 5 minutes. Set aside to cool.

In the skillet, cook chicken pieces over medium-high heat for 6-8 minutes until golden brown. Let cool.

Dice cucumber, red bell pepper, and red onion, and slice green onions. Add to a mixing bowl.

Chop or shred cheddar cheese and add to the bowl with vegetables.

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

Mix cooled chicken with half of the barbecue sauce mixture.

In the vegetable bowl, combine pasta, sautéed corn, and BBQ-coated chicken, drizzling with ranch and remaining sauce. Toss gently.

Garnish with dried parsley and extra barbecue sauce if desired. Serve chilled or at room temperature.