In a food processor, combine plain Greek yogurt, lime juice, chopped cilantro, minced garlic, salt, and cayenne pepper. Blend until smooth and creamy. Refrigerate for at least 15 minutes.

Bring a large pot of salted water to a rolling boil. Add bow tie pasta and cook according to package instructions (8-10 minutes). Drain and rinse under cold water.

Prep your vegetables: microwave corn if frozen, chop cherry tomatoes, dice red onion, and chop cilantro.

In a large mixing bowl, combine cooled pasta, corn, tomatoes, onion, and cilantro. Fold gently to mix.

Pour the chilled dressing over the salad mixture and toss gently to coat. Adjust dressing as needed.

Before serving, add diced avocado and crumbled cotija cheese to the salad. Serve immediately.