Preheat. Turn on the grill and preheat it to 450 degrees F for two-zone cooking, with one high heat side and one indirect heat side.
Make the BBQ ranch dressing. Combine all ingredients for the dressing in a bowl and stir well to combine. Refrigerate in a sealed jar until ready to use.
Season. Season the chicken thighs on both sides with Hey Grill Hey Sweet Rub.
Grill the chicken and the corn. Place the seasoned chicken on the direct heat side of the grill. Also, add the corn to the direct heat side of the grill. Close the lid and cook for 4-6 minutes. Open the lid, flip the chicken, and rotate the corn on the cob. Close the lid again and grill for an additional 4-6 minutes. Remove the corn and check your chicken for doneness with an internal thermometer. Your thighs should read 165 degrees F. If they aren’t quite ready, move them to the indirect heat side of the grill, close the lid, and continue cooking until you hit your target temperature.
Chop the chicken. Remove the chicken to a cutting board to rest for 4-5 minutes before chopping it into bite-sized pieces. Also, remove the corn from the cob and cut the corn off the cob.
Assemble. Add the cooked noodles to a large serving bowl. Next, add in the cubed cheddar cheese, cherry tomatoes, bell pepper slices, red onion slices, diced avocado, and green onions. Add in the chopped chicken and corn. Stir to thoroughly combine.
Add the dressing. Right before serving, drizzle the BBQ ranch dressing over the salad and toss to evenly coat.
Enjoy. Serve the salad right after adding the dressing for the best flavor. Dig in!