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

Prepare the Chicken: Cut chicken into bite-sized pieces, toss with olive oil, garlic salt, and black pepper in a mixing bowl until evenly coated.

Sauté the Corn: Melt butter in a skillet over medium heat, add canned corn, and sauté for about 5 minutes until heated through.

Cook the Chicken: In the same skillet, cook the chicken for 6-8 minutes until cooked through, then allow to cool.

Chop the Vegetables: Dice cucumber, red bell pepper, and red onion into small pieces, then combine them in a large mixing bowl.

Add Cheese: Cube cheddar cheese and add it to the bowl with the diced vegetables.

Mix the Ranch Dressing: Prepare ranch dressing according to packet instructions and refrigerate for a few minutes.

Combine the Sauces: Mix barbecue sauce, soy sauce, and remaining seasonings in a separate bowl.

Fold in the Chicken: Combine cooled chicken with a portion of the barbecue sauce mixture.

Dress the Salad: Combine cooled pasta, diced vegetables, sautéed corn, and chicken mixture in a large bowl. Drizzle with ranch dressing and additional barbecue sauce, then toss to coat.

Garnish and Serve: Garnish with extra barbecue sauce and dried parsley before serving.