Cook the pasta. Boil in well-salted water until al dente. Drain and rinse under cold water to cool and stop cooking. Toss with a drizzle of olive oil so it doesn’t stick.

Prep the chicken. If using rotisserie, shred or dice it. If cooking fresh, season with salt, pepper, and a pinch of smoked paprika, then grill or pan-cook and let it cool before chopping.

Mix the dressing. In a bowl, whisk BBQ sauce, mayo or Greek yogurt, olive oil, apple cider vinegar, lime juice, honey (if using), smoked paprika, and garlic powder. Season with salt and pepper. You’re aiming for a creamy, pourable texture.

Chop the vegetables. Dice bell peppers, finely chop red onion, and slice green onions. If using corn and black beans, drain and pat dry to avoid watering down the salad.

Combine the base. In a large bowl, add cooled pasta, chicken, peppers, red onion, corn, and black beans. Toss gently to distribute.

Add the dressing. Pour in about two-thirds of the dressing and toss until every piece is lightly coated. Add cheese and most of the cilantro or parsley, then fold again.

Taste and adjust. Add more dressing if needed. Balance the flavor with extra vinegar or lime for tang, a bit of honey for sweetness, and salt and pepper as needed.

Chill. Cover and refrigerate for at least 30–60 minutes so the flavors meld. Right before serving, give it a final toss and add the remaining dressing if the pasta has absorbed some.

Garnish and serve. Top with green onions and the remaining herbs. Crack fresh black pepper over the top for a finishing touch.