Cook pasta according to package directions in a large pot of boiling water seasoned with salt until al dente. Drain and rinse with cold water to stop the cooking. (Toss pasta in 1 tablespoon olive oil to prevent sticking if not assembling salad right away.)
Add pasta to a large bowl. Pour dressing over pasta and stir to combine.
Add cooked chicken, corn, bell pepper, cheese, avocado, and green onion to the bowl. Mix to combine and coat in dressing.
Cover with plastic wrap and chill in the fridge for at least an hour before serving.
Place chipotle pepper and any sauce that comes out while removing from can on a cutting board. Mince pepper.
In a medium mixing bowl whisk together mayo, honey, Dijon, red wine vinegar, paprika, oregano, cumin, garlic powder, salt, and pepper until smooth.
Add chipotle and sauce. Whisk to combine. Adjust salt and pepper to taste. Store in the fridge in an airtight container if not putting on salad immediately.
You can pre-cook your chicken the day before or buy a rotisserie chicken
You can serve this pasta salad as soon as you're done mixing it. That being said, I like to let it sit in the fridge for at least an hour to chill, let the flavors marry, and it also helps the chipotle spice settle down.