1. Season chicken with olive oil, salt, pepper, and garlic powder, then grill or pan-sear until cooked through and let rest before chopping.

2. Cook pasta in salted boiling water until al dente, drain, rinse under cold water, and let cool.

3. Dice bell peppers, chop green onions and cilantro, and measure corn kernels.

4. In a bowl whisk bbq sauce and greek yogurt until smooth, adding garlic powder, salt, and pepper and optional vinegar if desired.

5. In a large bowl combine cooled pasta, chopped chicken, vegetables, and cilantro, then pour dressing over and toss gently until evenly coated.

6. Chill salad in the refrigerator for at least 30 minutes to allow flavors to meld before serving.

7. Store in an airtight container in the refrigerator for up to 4 days, mixing in extra yogurt or bbq sauce before serving if needed.