Cook the pasta according to package instructions and drain.

If using fresh corn, grill it until charred. If using frozen, thaw it.

In a large bowl, combine the cooked pasta, corn, diced red bell pepper, red onion, and avocado.

In a separate bowl, whisk together the Greek yogurt, lime juice, chili powder, salt, and pepper until smooth.

Pour the dressing over the pasta salad and toss until everything is well coated.

Garnish with chopped cilantro and serve immediately, or chill before serving.