Begin by bringing a large pot of salted water to a rolling boil. Add 1 pound of spiral pasta and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain the pasta and immediately rinse under cold water to stop the cooking process. Let it drain well and set aside in a large mixing bowl.

While the pasta is cooking, chop 1 pound of chicken breasts into bite-sized pieces. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, garlic salt, and black pepper until evenly coated.

Heat a skillet over medium heat and add 2 tablespoons of butter. Once melted, add 1 cup of canned corn and sprinkle with a pinch of salt. Sauté for about 5 minutes, stirring occasionally until the corn is lightly browned and fragrant.

In the same skillet, add the seasoned chicken over medium-high heat. Cook for about 6-8 minutes, flipping occasionally with a spatula, until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).

Prepare the vegetables by dicing 1 cucumber, 1 red bell pepper, half a red onion, and a few green onions. Place the diced vegetables into the large bowl with the cooked pasta.

Next, chop 1 cup of sharp cheddar cheese into small cubes. Add the cheese to the mixing bowl with the pasta and vegetables.

In a separate bowl, mix the Hidden Valley Ranch dressing packet according to the package instructions. Once mixed, place the dressing in the refrigerator.

While the dressing is chilling, make your barbecue sauce mixture. In a small bowl, combine 1 cup of barbecue sauce, 1 tablespoon of soy sauce, and a sprinkle of garlic and onion powders. Toss the cooked chicken with a portion of this mixture.

In the large bowl containing the pasta, vegetables, and cheese, add the sautéed corn and the coated chicken. Drizzle with the chilled ranch dressing and toss everything together gently.

Prepare to serve your Barbecue Chicken Pasta Salad by garnishing it with a drizzle of additional barbecue sauce and ranch dressing.