In a high-speed blender or food processor, combine Greek yogurt, lime juice, cilantro, and a pinch of salt. Blend on high for about 30 seconds until smooth and creamy.

Bring a large pot of salted water to a rolling boil and add 375g of pasta. Cook according to package directions (8-10 minutes) until al dente.

While the pasta is cooling, rinse and drain the canned chickpeas and corn. Dice the cucumber and finely chop the red onion.

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

Drizzle the creamy cilantro lime dressing over the salad mixture. Toss everything together until coated.

Sprinkle crumbled feta cheese over the top and garnish with fresh cilantro leaves and lime slices. Serve chilled.