Combine Greek yogurt, lime juice, cilantro, garlic, salt, and cayenne in a food processor. Blend until smooth and creamy, then refrigerate for 15 minutes.

Boil salted water in a large pot. Add bow tie pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water to cool.

Prepare fresh veggies: cook corn and cut kernels, chop cherry tomatoes, slice red onion, and chop cilantro. Combine in a large bowl.

Add cooled pasta to the bowl with veggies. Fold in corn, tomatoes, and red onion, then drizzle dressing and toss to coat.

Just before serving, dice avocado and sprinkle on top; add crumbled cotija if desired. Serve immediately or refrigerate for up to an hour.