Bring a large pot of salted water to a rolling boil, add pasta, and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

In a mixing bowl, whisk together Greek yogurt, BBQ sauce, and mayo until smooth. Season with salt and pepper to taste.

Combine cooled pasta, shredded chicken, black beans, corn, red onion, celery, and cilantro in a large bowl. Stir to mix evenly.

Pour dressing over the salad mixture and toss to coat everything well.

Cover the bowl and chill in the refrigerator for at least 30 minutes before serving.

Stir the salad before serving and optionally garnish with additional cilantro.