Cook rotini pasta in salted boiling water until al dente, about 8-10 minutes. Drain and cool under cold water.

In a mixing bowl, combine mayonnaise, barbecue sauce, and apple cider vinegar. Whisk until smooth.

Add cooled pasta, chicken, corn, red onion, and cheddar cheese to the dressing. Fold gently to combine.

Season with salt and black pepper to taste.

Cover and refrigerate for at least 1 hour to allow flavors to meld.

Before serving, mix in chopped parsley. Serve chilled.