Make the Creamy Dressing: In a blender, combine Greek yogurt, avocado, lime juice, and cilantro. Blend until smooth, about 1-2 minutes.

Cook the Pasta: Boil salted water, add pasta, and cook according to package instructions until al dente, about 8-10 minutes. Drain and let cool.

Prepare the Salad Ingredients: Drain chickpeas and corn. Chop cucumber and dice onion. Combine in a mixing bowl.

Combine Pasta and Salad Ingredients: Add cooled pasta to the bowl with chickpeas and vegetables. Gently fold together.

Dress the Salad: Drizzle dressing over pasta mixture and gently toss until coated.

Add Cheese and Final Touches: Sprinkle feta cheese over the salad and toss gently. Garnish with cilantro and a squeeze of lime juice before serving.