Bring a large pot of salted water to a boil. Cook gluten-free pasta according to package instructions until al dente, about 8-10 minutes. Drain and drizzle with olive oil. Allow to cool.

In a skillet over medium heat, cook the bacon until crispy, about 7-10 minutes, flipping halfway. Drain on paper towels and set aside.

Season chicken breasts or thighs with salt and pepper. Heat a grill or skillet over medium-high heat and cook chicken for 5-7 minutes per side until cooked through. Let cool and slice into bite-sized pieces.

In a large mixing bowl, combine the cooled pasta, crispy bacon, sliced chicken, red bell pepper, corn, black beans, and red onion. Toss until evenly mixed.

In a small bowl, whisk together BBQ sauce and mayonnaise until smooth. Adjust as desired, then pour over salad ingredients.

Gently toss the salad with the dressing until well-coated. Garnish with cilantro and green onions before serving.