1-Cook the pasta: Cook the pasta according to package instructions, then drain and rinse with cold water. Let it cool to room temperature and transfer to a large bowl.

2-Prepare the vegetables: Cook the frozen corn, quarter the cherry tomatoes, chop the cucumber and red onion into even pieces, and finely dice the cilantro using a pizza cutter. Add all the vegetables and lime zest to the bowl with the pasta.

3-Make the dressing: In a blender or food processor, add the cilantro (including stems) and olive oil, then blend with the lime juice until smooth and like green juice, adding 1-2 tablespoons of water if needed to thin. Next, add the avocado and Greek yogurt, and blend until creamy.

4-Pour the dressing: Pour the dressing over the pasta and vegetables, then toss to coat evenly. Serve chilled, with lime wedges on the side.