In a food processor, combine Greek yogurt, lime juice, cilantro, garlic, salt, and cayenne. Blend until smooth and creamy, then refrigerate.

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

Cook corn kernels in boiling water for 1.5 to 2 minutes until tender, then drain and let cool. Halve cherry tomatoes, dice red onion, and chop cilantro.

In a large bowl, combine the cooled pasta, corn, cherry tomatoes, onion, and cilantro. Pour the dressing over and toss until well-coated.

Dice avocado and fold into the salad just before serving. Sprinkle with cotija cheese if desired, and serve immediately.