In a small bowl, whisk together the yogurt, aioli, cider vinegar, water, honey, and fresh lime juice until smooth and well combined. Set the dressing aside. While the dressing rests, prepare your mise en place: dice the red pepper and red onion into bite-sized pieces, core and dice the pineapple into 1/2-inch cubes, chop the bacon into 1/2-inch pieces, and cut the chicken thighs into 1-inch chunks. Season the chicken generously with smoked paprika and a pinch of salt and pepper. I like to season the chicken right before cooking so the seasoning doesn't draw out excess moisture.

Preheat your oven to 180°C (360°F). Heat a large skillet over medium-high heat and lightly spray with oil. Working in batches if needed, sear the seasoned chicken chunks for about 3 minutes per side until golden brown—this builds flavor through browning. Transfer the seared chicken to a baking dish and place in the preheated oven for 15 minutes to cook through. While the chicken bakes, microwave the corn (in husks) for 4 minutes to soften it, then set aside to cool slightly so you can handle it safely.

Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente (about 10 minutes), then drain and set aside. While the pasta cooks, heat a separate skillet over medium heat and cook the chopped bacon until crispy, about 5-7 minutes, stirring occasionally. Remove the bacon with a slotted spoon and drain on paper towels. In the same skillet with the bacon fat, quickly sauté the diced pineapple for about 1 minute per side until it gets light caramelization—this enhances its natural sweetness.

Remove the cooked corn from the microwave and let cool until you can handle it comfortably. Using a sharp knife or corn stripper, cut the kernels off the cob into a bowl—you should have roughly 1 cup of kernels. By this time, the chicken should be cooked through (internal temperature of 165°F). Remove it from the oven and let rest for a few minutes before slicing.

In a large bowl, combine the cooked penne from Step 3, the crispy bacon and caramelized pineapple from Step 3, the corn kernels from Step 4, the diced red pepper and red onion from Step 1, and the baby spinach. Grate the fresh cheddar cheese directly into the bowl and pour the dressing from Step 1 over everything. Toss gently but thoroughly until all components are evenly coated and the spinach begins to wilt slightly from the warm pasta. I prefer to add the spinach right before tossing so it maintains a bit of texture rather than becoming completely soft.

Divide the Hawaiian chicken pasta salad among serving bowls or plates. Slice the rested chicken thighs and arrange on top of each portion, or toss directly into the salad if you prefer. Serve immediately while the pasta is still warm and the flavors are vibrant.