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

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

In a mixing bowl, combine cooled pasta, chickpeas, corn, cucumber, and red onion. Mix gently until well distributed.

Drizzle the dressing over the pasta salad and toss gently until all ingredients are coated.

Sprinkle the cheese over the salad and gently fold it in. Serve immediately or refrigerate for up to 5 days.

Garnish with additional cilantro leaves and lime juice before serving.