In a food processor, blend ½ cup of plain Greek yogurt, ¼ cup of fresh lime juice, ¼ cup of roughly chopped cilantro, and 2 unminced garlic cloves until smooth. Season with ½ teaspoon of salt and ⅛ teaspoon of cayenne pepper, adjusting to your taste. Refrigerate the dressing for about 30 minutes.

Bring a large pot of salted water to a rolling boil. Add 16 ounces of bow tie pasta and cook according to package instructions until al dente (about 8-10 minutes). Drain and rinse under cold water to cool.

In a small saucepan, bring water to a boil and cook 1½ cups of corn kernels for 1½ to 2 minutes. Drain and rinse. Chop 1½ cups of cherry tomatoes in half, finely chop ½ of a red onion, and 2 tablespoons of cilantro.

In a large mixing bowl, combine the cooled pasta, cooked corn, cherry tomatoes, chopped onion, and cilantro. Pour the chilled dressing over the mixture and toss gently until well-coated.

Before serving, dice 1-2 ripe avocados and fold them into the salad. Optionally, sprinkle with cotija cheese. Serve immediately or chill up to an hour before serving.