In a food processor, combine ½ cup plain Greek yogurt, ¼ cup fresh lime juice, ¼ cup roughly chopped cilantro, 2 cloves of garlic, ½ teaspoon salt, and ⅛ teaspoon cayenne. Blend until smooth. Transfer to a bowl and refrigerate.

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

In a small pot, bring water to a boil and cook 1½ cups of corn kernels for about 1½ to 2 minutes until tender. Drain and cool. Chop 1½ cups of cherry tomatoes and ½ small red onion into bite-sized pieces.

In the large bowl with cooled pasta, add the cooked corn, chopped tomatoes, onion, and cilantro. Pour the chilled dressing over the mixture and toss gently.

Just before serving, dice 1-2 avocados and fold them into the salad. If desired, sprinkle with crumbled cotija cheese.