Cook the bow-tie pasta according to package instructions. Drain and rinse under cold water to cool. Set aside.

In a large skillet, heat olive oil over medium heat. Add the chicken pieces and season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove from heat and let cool slightly.

In a large bowl, combine the cooked pasta, chicken, bell peppers, cherry tomatoes, corn, red onion, and cilantro.

In a small bowl, whisk together the ranch dressing and lime juice. Pour the dressing over the pasta salad and toss to combine.

Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.