In a food processor, combine ½ cup plain Greek yogurt, ¼ cup fresh lime juice, ¼ cup roughly chopped cilantro, 2 garlic cloves, ½ teaspoon salt, and ⅛ teaspoon cayenne. Blend until smooth, then refrigerate for at least 15 minutes.

Bring a large pot of salted water to a boil, then add 16 ounces of bow tie pasta. Cook according to package instructions until al dente (about 10-12 minutes). Drain and rinse under cold water.

Prepare salad ingredients: boil 1½ cups of corn kernels (if using fresh), dice 1½ cups of cherry tomatoes, chop ½ small red onion, and finely chop 2 tablespoons of cilantro.

In a large mixing bowl, combine the cooled pasta with the prepared corn, diced tomatoes, chopped onion, and cilantro. Toss gently.

Pour the chilled dressing over the pasta and vegetables. Toss to coat everything evenly.

Serve in bowls or a large dish, adding diced avocado and crumbled cotija cheese just before serving.