Heat 2 tablespoons of olive oil in a skillet over medium heat. Season the chicken with garlic salt and black pepper, then cook for 6-7 minutes on each side until fully cooked, reaching an internal temperature of 165°F. Remove from heat and let cool before chopping.

In a large pot, bring salted water to a rolling boil. Add the spiral pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and rinse under cold water to stop cooking.

In a large mixing bowl, combine the chopped chicken, cooled pasta, whole kernel corn, diced cucumber, chopped red bell pepper, thinly sliced red onion, and chopped green onions. Toss gently with a wooden spoon.

In a separate bowl, whisk together ranch dressing, barbecue sauce, soy sauce, garlic powder, onion powder, oregano, and parsley until smooth and combined.

Pour the dressing over the salad mixture and stir gently until all ingredients are evenly coated.

If using shredded cheddar cheese, mix it into the salad for even distribution without overpowering other flavors.

Cover with plastic wrap and refrigerate for at least 30 minutes before serving.