Begin by bringing a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to the package directions, typically around 10–12 minutes, until al dente. Once cooked, drain the pasta in a colander and transfer it to a spacious mixing bowl to prevent it from sticking.

While the pasta cools, shred your cooked chicken if you haven't already, ensuring it’s ready to combine. Open the cans of corn and Rotel, draining any excess liquid. Gather the diced green chiles and minced onions, making sure everything is prepped and within reach for quick assembly.

Once the pasta has cooled to room temperature, add the shredded chicken, drained corn, Rotel, diced green chiles, and minced onions to the bowl. Next, sprinkle in your shredded cheese and chopped bacon. Pour the ranch dressing and BBQ sauce over the top.

Using a large spoon or spatula, gently toss all the ingredients together until everything is evenly coated in the ranch and BBQ sauces.

Cover the mixing bowl with plastic wrap or a lid, and refrigerate the pasta salad for at least 30 minutes.

When ready to serve, give the BBQ Ranch Pasta Salad a gentle stir to refresh the flavors. Scoop it into a serving bowl or onto individual plates.