In a food processor, combine plain Greek yogurt, fresh lime juice, cilantro leaves and stems, garlic cloves, salt, and a pinch of cayenne. Blend until smooth and creamy, then refrigerate for at least 15 minutes.

Bring a large pot of salted water to a boil and cook bow tie pasta according to package directions, usually around 7-10 minutes until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool.

While the pasta cools, prepare the fresh ingredients. Boil fresh corn for 1.5 to 2 minutes if using, then cut kernels off the cob. Chop the cherry tomatoes, dice the red onion, and finely chop cilantro.

In a large bowl, toss together cooled pasta, cooked corn, halved cherry tomatoes, chopped red onion, and cilantro. Drizzle with chilled dressing and gently toss to coat.

Serve the salad by dish out into bowls and adding diced avocado on top. Optionally, sprinkle with cotija cheese.