Cook the pasta according to package instructions (8–10 minutes). Drain and rinse under cold water.

Prepare the chicken by cutting it into bite-sized pieces and seasoning with olive oil, garlic salt, and black pepper.

Sauté the corn in a skillet with melted butter, cayenne pepper, and black pepper until heated through.

Cook the chicken in the same skillet until fully cooked (165°F or 75°C).

Chop the vegetables and add to a large mixing bowl.

Prepare the dressing by mixing ranch dressing mix, buttermilk, and mayonnaise until smooth.

Combine the cooked pasta, sautéed corn, and chicken with the chopped vegetables in the bowl. Drizzle with ranch dressing and optional BBQ sauce.

Toss gently and serve, optionally garnished with shredded cheddar cheese and a drizzle of BBQ sauce.