In a food processor, combine plain Greek yogurt, fresh lime juice, roughly chopped cilantro, garlic cloves, salt, and a pinch of cayenne. Blend until smooth and creamy, about 30 seconds.

Taste your dressing; adjust seasoning if desired, and then transfer to a bowl. Cover and refrigerate for at least 20 minutes.

Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package instructions, usually around 8–10 minutes, until al dente. Drain the pasta and rinse under cold water.

If using fresh corn, bring a medium pot of water to a boil. Add the corn cobs and boil for 1.5 to 2 minutes. Remove from the water and let cool.

For canned or frozen corn, simply drain well, ensuring excess moisture is removed.

In a large mixing bowl, combine the cooled pasta, corn, halved cherry tomatoes, finely chopped red onion, and remaining chopped cilantro. Gently fold the ingredients together.

Pour in the desired amount of dressing and toss well until everything is coated.

To serve, gently fold in diced avocado. Serve immediately or let chill for another 15 minutes to enhance flavors.