Step 1

In a small mixing bowl whisk together olive oil, mayonnaise, lemon juice, parsley, dill, garlic and season with salt and pepper to taste. Refrigerate until ready to use.

Step 2

Bring a large pot of water to a boil and season the water with salt (I use about 2 Tbsp).

Step 3

Add corn and boil (while turning as needed so all sides cook), 4 minutes. Remove corn and let cool while keeping water boiling.

Step 4

Add pasta to boiling water and cook to al dente according to times listed on pasta package. Reserve 1/2 cup pasta water before draining pasta.

Step 5

Transfer drained pasta to a greased baking sheet and let cool 10 to 20 minutes.

Step 6

Cut corn kernels from corn cobs.

Step 7

In a extra large bowl add cooled pasta, corn, bacon, tomatoes, cheddar cheese, cucumber, green onions, and cooked chicken.

Step 8

Pour dressing over along with 1/4 cup pasta water then toss to evenly coat. Thin with more pasta water as needed (as it rests it will thicken) and season with more salt as needed.

Step 9

If time allows let flavors meld in fridge for 1 to 2 hours, otherwise it can be served right away.