In a high-speed blender or food processor, combine Greek yogurt, avocado, fresh cilantro, and lime juice. Blend until smooth and creamy.

Bring a large pot of salted water to a boil. Add the short pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cool water.

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

Drizzle the creamy dressing over the pasta mixture and toss gently to coat.

Sprinkle crumbled feta cheese over the salad and gently fold it in.

Transfer the salad to a serving bowl, garnish with cilantro and a squeeze of lime juice before serving.