In a high-speed blender or food processor, combine Greek yogurt, avocado, extra cilantro, and garlic powder. Blend until smooth and creamy, about 30 seconds to 1 minute.

Bring a large pot of salted water to a boil. Add the short pasta and cook according to package instructions until al dente, about 8-10 minutes.

Drain the pasta and rinse under cold water, then transfer it to a large mixing bowl to cool slightly.

Add the drained chickpeas, corn, cucumber, and red onion to the bowl with cooled pasta and gently fold together.

Drizzle the dressing over the salad mixture, tossing everything together until well-coated.

Sprinkle crumbled feta or cotija cheese on top and gently mix it in.

Garnish with fresh cilantro and a squeeze of lime juice before serving.