In a blender or food processor, combine Greek yogurt, avocado, lime juice, and fresh cilantro. Blend until smooth and creamy. Set the dressing aside to meld flavors.

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

In a large mixing bowl, toss together the drained pasta, chickpeas, corn, chopped cucumber, and diced red onion.

Drizzle the creamy dressing over the pasta and toss until combined and glossy.

Transfer to a serving bowl, top with crumbled feta or cojita cheese and additional cilantro. Squeeze lime juice before serving.