Pat the chicken dry with paper towels. Mix together paprika, garlic powder, onion powder, black pepper, salt, and oregano in a small bowl. Rub the chicken pieces all over with olive oil and the spice mixture, making sure to coat every side. Drizzle with lemon juice.

Preheat the oven to 425 degrees Fahrenheit and place the seasoned chicken on a foil-lined baking sheet. Roast for 30 to 35 minutes until the skin is deeply golden brown and the meat is cooked through. Do not flip during cooking.

Bring a large pot of salted water to a boil and cook the penne according to package directions, usually 10 to 12 minutes. Cook until just under fully tender. Drain and reserve about 1 cup of pasta water.

In a large skillet, melt butter over medium heat and add minced garlic, cooking for 30 seconds. Pour in heavy cream and bring to a gentle simmer, stirring occasionally. Add cheddar cheese and stir until melted and smooth. Add corn and bell peppers, cooking for 2 to 3 minutes. Season with salt and pepper. Add cooked penne and toss together. Add reserved pasta water if needed to reach desired consistency.

In a large bowl, combine chopped cucumber, halved cherry tomatoes, sliced red onion, and chopped lettuce. Whisk together mayonnaise and lemon juice with a pinch of salt. Toss the salad with dressing just before serving.

Place a portion of creamy pasta on each plate, top with a roasted chicken leg quarter, and add a generous scoop of fresh salad on the side.