In a large pot, bring water to a boil and add a pinch of salt. Once boiling, add the rotini pasta and cook for 8-10 minutes until it's al dente. Drain the pasta and rinse under cold water.

In a spacious mixing bowl, combine the cooled rotini pasta, shredded chicken, halved cherry tomatoes, corn, finely chopped red onion, and shredded cheddar cheese. Gently mix all the ingredients together.

In a separate bowl, whisk together the ranch dressing and BBQ sauce until fully combined. Adjust the ratio as needed.

Pour the dressing mixture over the pasta and vegetable blend. Toss everything gently to ensure even coating.

Sprinkle salt and pepper over the salad and stir lightly to combine.

Cover the bowl and refrigerate for at least 30 minutes before serving, adding fresh herbs as a garnish.