Make the Dressing: In a small bowl, combine olive oil, mayo, lemon juice, chopped parsley, dill, and minced garlic. Add salt and pepper to taste, then whisk everything together. Set aside for later use.

Cook the Corn and Pasta: Bring a large pot of salted water to a boil. Add the corn and cook for 3-4 minutes, then transfer to a bowl to cool. Once cooled, slice the kernels off the cob. In the same pot, cook the mini bow tie pasta according to the package directions. Before draining, set aside 1/4 cup of the pasta water. Let the pasta cool for a few minutes.

Combine the Ingredients : In a large bowl, toss the cooked pasta with the reserved pasta water to prevent sticking. Add the cooked bacon, grape tomatoes, cheddar cheese, cucumber, green onions, shredded chicken, and corn kernels.

Add the Dressing : Pour the prepared dressing over the salad and toss until everything is well coated.

Cool and Enjoy: Cover the salad and let it sit in the fridge for at least 30 minutes so the flavors can develop. Serve either chilled or at room temperature for the best taste.