In a large mixing bowl, whisk together the mayonnaise, milk, sugar, ranch seasoning, chopped pepperoncini, and the brine. Mix until smooth and well combined. Cover the bowl and refrigerate it while you prepare the other ingredients. This helps the flavors blend and intensify.

Boil a large pot of water with a good pinch of salt. Add the fusilli and cook it for one minute more than the package recommends. This makes the pasta soft enough to absorb the dressing without falling apart. Drain it and rinse under cold water until fully cooled to stop the cooking and prevent sticking.

Finely dice the red onion, celery, and bell pepper. Try to cut everything to a similar size for even texture and a better mix. Dice the cucumber into small cubes for a refreshing crunch.

In a big bowl, add the cooled pasta, diced chicken, sweet corn, bell pepper, onion, celery, and cucumber. Pour the chilled dressing over the top and stir gently until everything is coated evenly.

Give the salad a taste. If it needs a little extra salt or pepper, now’s the time to add it.

You can serve it right away, but it tastes best after chilling. Cover the bowl and place it in the fridge for at least 30 minutes or overnight. This rest time allows the flavors to fully come together and makes the salad even more delicious.