In a food processor, combine plain Greek yogurt, fresh lime juice, chopped cilantro, minced garlic, salt, and cayenne. Blend until smooth.

Bring a large pot of salted water to a boil. Cook bow tie pasta according to package instructions until al dente, about 8-10 minutes.

Drain pasta in a colander and rinse under cold water. Cool completely before moving to a large serving bowl.

Blanche the corn in boiling water for 1½ - 2 minutes if using fresh. Chop cherry tomatoes, dice the red onion, and chop cilantro.

In the serving bowl with cooled pasta, add corn, cherry tomatoes, red onion, and cilantro. Drizzle with dressing and toss gently to combine.

Diced avocado can be folded in before serving. Optional: sprinkle with cotija cheese before serving.