Cook the Pasta: Bring a large pot of salted water to boil, add one pound of spiral-shaped pasta, and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse with cold water.

Prepare the Chicken: Dice two large chicken breasts into bite-sized pieces. Heat olive oil in a skillet, season chicken, and sauté for 6-8 minutes until cooked through.

Sauté the Corn: Use the same skillet to melt butter, add whole kernel corn, season, and sauté for about 5 minutes.

Dice the Vegetables: Dice cucumber, red bell pepper, red onion, and green onions into small pieces and place in a large mixing bowl.

Combine the Cheddar Cheese: Dice cheddar cheese into small cubes and add to the mixing bowl with the vegetables.

Prepare the Dressing: Mix Hidden Valley Ranch dressing packet with buttermilk and mayonnaise, and refrigerate for a few minutes.

Mix the Barbecue Sauce: Combine barbecue sauce with soy sauce, garlic powder, and onion powder in a bowl.

Cook the Chicken with Barbecue Sauce: Return chicken to the skillet, pour barbecue sauce mixture over it, and sauté for another 2-3 minutes.

Assemble the Salad: In the mixing bowl, add pasta, sautéed corn, and barbecue chicken. Pour dressing and toss gently until evenly coated.

Chill and Serve: Cover and refrigerate for at least 30 minutes. Serve chilled, garnished with parsley.