Cook the pasta according to package instructions, about 8–10 minutes, until al dente. Drain and rinse under cold water.

In a large mixing bowl, whisk together yogurt, mayonnaise, curry powder, mango chutney, vinegar, and salt until smooth.

Fold in sweetcorn, diced red pepper, chopped red onion, diced cucumber, grated carrot, and coriander. Then, add the cooled pasta and mix until well coated.

Cover and refrigerate for at least 30 minutes before serving.