Bring a large pot of salted water to a boil over high heat. Add the rotini pasta and cook for 8-10 minutes, or until al dente. Drain and rinse under cold water.

In a mixing bowl, combine the cooled rotini pasta with shredded chicken, halved cherry tomatoes, corn, and finely chopped red onion. Mix these ingredients together.

In a separate bowl, whisk together the ranch dressing and BBQ sauce until fully blended.

Pour the dressing mixture over the pasta and chicken combination. Toss until well-coated with the dressing.

Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes.

After chilling, give the salad a gentle stir and garnish with freshly chopped cilantro or parsley if desired.