Begin by bringing a large pot of salted water to a rolling boil. Add your preferred pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process.

In a medium mixing bowl, combine plain Greek yogurt and your chosen BBQ sauce, whisking them together until they reach a smooth consistency. If you prefer a creamier dressing, mix in light mayo at this stage. Season the dressing with salt and pepper to taste.

In a spacious mixing bowl, combine the cooled pasta with shredded grilled chicken, canned black beans, corn, diced red onion, chopped celery, and fresh cilantro. Use a large spoon to gently mix the ingredients together.

Pour the prepared dressing over the salad mixture. Toss everything together until the pasta and ingredients are fully coated in the BBQ sauce dressing.

Cover the mixing bowl tightly with plastic wrap and refrigerate it for at least 30 minutes.

Before serving, give the salad a gentle stir to redistribute the ingredients. Garnish with extra chopped cilantro if desired.