Make the dressing by blending Greek yogurt, lime juice, chopped cilantro, garlic, salt, and cayenne pepper in a food processor until smooth. Refrigerate for at least 15 minutes.

Cook the bow tie pasta in salted boiling water for 8-10 minutes until al dente. Drain and cool under cold water.

Sauté corn kernels in a skillet over medium heat for about 5 minutes. Chop cherry tomatoes, dice red onion, and rough-chop cilantro leaves.

Mix the cooled pasta with the sautéed corn, chopped tomatoes, red onion, and cilantro. Drizzle dressing and toss gently to combine.

Serve immediately or chill. Optionally top with diced avocado and cotija cheese before serving.