In a food processor, blend together the plain Greek yogurt, fresh lime juice, cilantro leaves, garlic, salt, and cayenne pepper until smooth. Refrigerate the dressing.

Bring a large pot of salted water to a boil and add the bow tie pasta. Cook until al dente, about 8-10 minutes. Drain and cool completely.

Boil corn kernels for 1½-2 minutes until tender, then drain and cool. Prepare cherry tomatoes, red onion, and cilantro.

In a large bowl, combine pasta, sweet corn, halved cherry tomatoes, red onion, and chopped cilantro. Toss gently.

Add the creamy dressing and mix until well coated. Top with diced avocado and cotija cheese just before serving.