In a blender, combine Greek yogurt, avocado, lime juice, garlic, cilantro, salt, and pepper. Blend until smooth and creamy, then set aside.

Bring a large pot of salted water to a boil. Add the pasta and cook as per package directions until al dente, about 8-10 minutes. Drain and rinse with cold water.

In a large mixing bowl, combine the cooled pasta, chickpeas, corn, cucumber, and onion. Stir gently to mix the ingredients.

Drizzle the dressing over the pasta mixture. Use a spoon to gently toss everything together until well-coated.

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

Transfer to a serving bowl, garnish with cilantro leaves and extra lime juice, and serve chilled.