Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until just al dente. Drain and rinse under cool water to stop the cooking, then toss with a drizzle of olive oil to prevent sticking.

Crisp the bacon: Cook bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate and crumble once cooled. Reserve 1–2 teaspoons of bacon drippings for added flavor if you like.

Prep the chicken: If using raw chicken, season with salt, pepper, and a pinch of paprika. Sear in a little olive oil (and the reserved bacon fat, if using) over medium heat until cooked through. Let rest, then chop or shred. If using rotisserie or leftover chicken, simply chop.

Chop the vegetables: Halve the tomatoes, finely dice the red onion, chop cucumber and celery, and measure out the corn. Pat any very juicy veggies dry with a paper towel to keep the salad from watering down.

Make the dressing: In a bowl, whisk mayonnaise, Greek yogurt, lemon juice, Dijon, honey (if using), olive oil, garlic, salt, pepper, and smoked paprika. Taste and adjust acidity or salt. The dressing should be creamy, garlicky, and bright.

Combine the base: In a large mixing bowl, add pasta, chicken, bacon, tomatoes, onion, cucumber, celery, and corn. Toss gently to distribute.

Dress the salad: Pour two-thirds of the dressing over the salad and toss until everything is coated. Add more dressing as needed. Stir in parsley, chives, and cheese (if using).

Chill and set: Cover and refrigerate for at least 30 minutes, ideally 1–2 hours. This step lets the flavors meld and the pasta absorb some dressing.

Final seasoning: Before serving, give it a stir and add a splash of lemon juice, a pinch of salt, or an extra spoon of dressing if it has tightened up.

Serve: Garnish with extra herbs and a little more bacon on top for crunch. Enjoy cold or at cool room temperature.