In a high-speed blender, combine Greek yogurt, the flesh of one ripe avocado, and a generous handful of cilantro. Blend until smooth and creamy, about 1-2 minutes.

Bring a large pot of salted water to a boil and add the pasta. Cook according to package directions, usually around 8-10 minutes, until al dente. Drain and rinse under cold water.

In a large mixing bowl, add the drained pasta, drained chickpeas, and corn. Toss in the chopped cucumber and diced red onion.

Drizzle the creamy cilantro lime dressing over the pasta salad mixture. Toss gently until well-coated.

Sprinkle crumbled feta or Cotija cheese on top and stir lightly to combine. Garnish with more cilantro if desired.

Transfer to a serving bowl, and squeeze fresh lime juice over the top just before serving. Enjoy the salad fresh or as a light main dish.