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.
Bring a large pot of water to a boil and season the water with salt (I use about 2 Tbsp).
Add corn and boil (while turning as needed so all sides cook), 4 minutes. Remove corn and let cool while keeping water boiling.
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.
Transfer drained pasta to a greased baking sheet and let cool 10 to 20 minutes.
Cut corn kernels from corn cobs.
In a extra large bowl add cooled pasta, corn, bacon, tomatoes, cheddar cheese, cucumber, green onions, and cooked chicken.
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.
If time allows let flavors meld in fridge for 1 to 2 hours, otherwise it can be served right away.
*To cook bacon I bake in a 400 degree oven on a rimmed 18 by 13-inch baking sheet lined with aluminum foil. It takes about 15 to 23 minutes depending on the thickness of the bacon. Using tongs transfer bacon to paper towels to drain.
Optionally you can also add 1 diced avocado to salad or some cayenne pepper to taste for a kick of heat.
Recipe makes about 18 cups.
Recipe can be halved for a smaller group. If doing so just use these amounts: 1/3 cup olive oil, 2 1/2 Tbsp mayonnaise, 2 1/2 Tbsp lemon juice, 1/4 cup parsley, 1 1/2 tsp dried dill, 1 tsp garlic, salt and pepper to taste, 1 ear corn, 8 oz mini bow tie pasta, 6 slices cooked bacon, 1/2 cup green onions, 6 oz. grape tomatoes, 4 oz. sharp cheddar, 3/4 cup chopped english cucumber, 1 3/4 cup cooked chicken, 2 Tbsp pasta water.