In a food processor, combine Greek yogurt, lime juice, chopped cilantro, minced garlic, salt, and cayenne pepper. Blend until smooth and creamy, then refrigerate for 30 minutes.

Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package instructions for 8-10 minutes. Drain and rinse under cold water.

If using fresh corn, boil corn kernels for 1.5-2 minutes until crisp-tender, then drain and cool. Chop the cherry tomatoes, red onion, and cilantro, and combine in a large mixing bowl.

Add the cooled pasta and corn to the bowl with vegetables. Pour in the chilled dressing and toss gently until coated.

Serve by scooping portions into bowls and topping with diced avocado and crumbled cotija cheese. Enjoy immediately or chill for 30 minutes.