In a food processor, combine plain Greek yogurt, fresh lime juice, cilantro, garlic, salt, and a pinch of cayenne pepper. Blend until smooth, about 30 seconds. Refrigerate while preparing the salad ingredients.

Bring a large pot of salted water to a boil. Cook bow tie pasta according to package directions (about 10-12 minutes) until al dente. Drain, rinse with cold water, and set aside.

While pasta cools, prepare vegetables: boil or steam corn for about 5 minutes. Chop cherry tomatoes, finely dice red onion, and roughly chop cilantro.

In a mixing bowl, fold cooled pasta with corn, cherry tomatoes, red onion, and cilantro. Pour the dressing over and stir until well-coated.

Top servings with diced avocado and optionally sprinkle with crumbled cotija cheese before serving.