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Cook the Pasta: Bring a pot of salted water to a boil and cook the pasta according to package instructions. Drain, rinse with cold water, and set aside.
Pan-Fry the Corn: In a skillet over medium heat, melt 1 tbsp of butter. Add the corn and season with paprika, salt, and pepper. Sauté for 4–5 minutes until golden and slightly charred. Remove and set aside.
Season the Chicken: In a small bowl, mix olive oil, paprika, chili powder, oregano, parsley, rosemary, onion powder, garlic powder, salt, and pepper. Rub evenly over both sides of the chicken.
Cook the Chicken: Heat a pan over medium heat and add a drizzle of olive oil. Pan-fry chicken for 6–7 minutes per side until golden brown and cooked through (internal temp 165°F). Rest for 5 minutes, then slice. Optional: baste with melted butter for extra flavor before resting and slicing.
Make the Dressing: In a small bowl, whisk together mayo, olive oil, lemon juice, garlic powder, paprika, chili powder, salt, and pepper until smooth and creamy.
Assemble the Salad: In a large mixing bowl, combine pasta, sautéed corn, cucumber, red onion, and peppers. Add in sliced chicken and drizzle over the dressing. Toss everything until well coated.
Serve: Garnish with a pinch of paprika or extra corn on top. Chill for 15 minutes before serving.