Toss chicken cubes with olive oil, BBQ rub, and 1/4 cup BBQ sauce. Sear in a hot skillet until golden and cooked through, about 6 to 8 minutes, turning so edges caramelize and juices stay locked in; rest briefly before mixing.

Boil the whole wheat rotini or penne in salted water until al dente, typically 8 to 10 minutes; drain and rinse under cold water to stop cooking and help cool the salad quickly.

Whisk together Greek yogurt, 1/4 cup BBQ sauce, light mayonnaise, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper; add 2 tablespoons milk or water if you prefer a thinner consistency.

In a large bowl combine pasta, corn, diced bell pepper, red onion, cilantro, green onions, and the cooled BBQ chicken; pour the dressing over and toss gently so every piece is coated without breaking the pasta.

Refrigerate at least 30 minutes to allow flavors to meld, then taste and adjust salt and pepper before serving; chilling helps the dressing settle into the pasta rather than sit on top.