In a medium bowl, combine ½ cup of plain Greek yogurt, ¼ cup of fresh lime juice, 2 tablespoons of chopped cilantro, 2 minced garlic cloves, ½ teaspoon of salt, and ⅛ teaspoon of cayenne pepper. Whisk until smooth and creamy. Chill while preparing the salad.

Bring a large pot of salted water to a boil and cook the pasta according to package instructions for about 8–10 minutes until al dente. Drain and rinse under cold water to cool.

Prepare 1½ cups of corn kernels. Boil for about 5 minutes or grill fresh corn until charred. Set aside.

In a large salad bowl, combine cooled pasta, corn, halved cherry tomatoes, and diced red onion. Fold in cilantro.

Drizzle the chilled dressing over the salad and toss to coat everything evenly. Adjust seasoning as needed.

Right before serving, gently fold in diced avocados and sprinkle with cotija cheese if using. Serve immediately.