Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook for 8–10 minutes until al dente, then drain and rinse under cold water.

In a medium mixing bowl, whisk together the Greek yogurt and BBQ sauce until smooth. If using, add the light mayo and season with salt and pepper.

In a large serving bowl, combine the cooked pasta, shredded chicken, black beans, corn, red onion, celery, and cilantro. Toss to mix.

Pour the dressing over the salad mixture and gently fold until coated.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, give the salad a gentle stir and garnish with additional cilantro if desired.