Preheat your oven to 350°F. While the oven heats, bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions until al dente—you want it just barely tender since it will cook further in the oven. Drain the pasta in a colander and transfer to a large mixing bowl, setting it aside to cool slightly.

To the cooked pasta, add the shredded chicken, bacon bits, corn, Rotel tomatoes with green chilies, diced green chiles, dried minced onions, and smoked paprika. Stir these ingredients together to distribute them evenly throughout the pasta. I like to use smoked paprika here because it adds a subtle depth that complements both the BBQ sauce and ranch without overpowering either one.

Pour the ranch dressing and BBQ sauce over the pasta mixture and fold everything together until well combined and evenly coated. The dressing and sauce should coat all the pasta and vegetables, creating a creamy, flavorful base. I add the ranch and BBQ sauce separately rather than premixing them because folding them in helps distribute them more evenly and prevents pockets of concentrated flavor.

Transfer the entire mixture into a 9x13 inch baking dish or similar size casserole dish, spreading it out in an even layer. Top generously with the shredded cheddar cheese, making sure to cover as much surface area as possible—this will create a golden, melty top layer while the casserole bakes.

Bake in the preheated 350°F oven for 15-20 minutes, until the cheese on top is melted and lightly golden and the casserole is heated through. Remove from the oven and let rest for 2-3 minutes before serving. Garnish with fresh chopped parsley just before serving for a pop of color and a fresh herbal note that balances the richness of the cheese and creamy dressing.