In a high-speed blender, combine Greek yogurt and cilantro. Blend until smooth, about 1-2 minutes. Adjust with more cilantro or lime juice as desired.

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

In a mixing bowl, add cooled pasta, chickpeas, corn, cucumber, and red onion. Gently fold to combine.

Drizzle dressing over salad ingredients. Toss until everything is well-coated.

Sprinkle cheese over salad, folding gently to combine.

Garnish with cilantro and lime wedges before serving.