In a blender, combine the Greek yogurt, ripe avocado, fresh lime juice, and a pinch of salt. Blend until smooth and creamy for about 1-2 minutes. Set aside for 10-15 minutes.

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

In a large mixing bowl, combine the cooled, drained pasta with chickpeas, drained corn, chopped cucumber, and diced red onion. Mix gently until evenly distributed.

Pour the creamy dressing over the salad mixture and toss gently to coat.

Fold in the crumbled cheese and squeeze extra lime juice over the top if desired. Stir gently to combine.

Transfer the salad to a serving dish, garnish with cilantro if using, cover, and refrigerate for at least 30 minutes before serving.