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Prepare the grilled chicken by grilling over medium-high heat for 6-7 minutes per side until cooked through.
Cook the bacon until crispy using your preferred method (stovetop, oven, microwave, or air fryer).
Cook pasta in salted water according to package instructions until al dente, then drain and rinse under cold water.
In a large bowl, combine sliced grilled chicken, crumbled bacon, cooled pasta, diced tomatoes, corn, finely chopped red onion, and diced avocado.
If using, add shredded or cubed cheddar cheese.
Prepare the ranch dressing by mixing buttermilk, mayonnaise, sour cream, garlic powder, onion powder, dill, chives, parsley, salt, and pepper.
Pour the ranch dressing over the salad and gently toss to combine, ensuring even distribution without mashing the avocado.
Taste and adjust seasoning if necessary, then serve chilled or at room temperature.