In a high-speed blender or food processor, combine Greek yogurt, lime juice, and fresh cilantro. Blend until smooth for about 30 seconds to a minute. Set aside.

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente (8 to 10 minutes). Drain and rinse with cold water.

In a large mixing bowl, combine the cooled pasta, chickpeas, corn, cucumber, and red onion. Gently toss to combine.

Drizzle the cilantro lime dressing over the salad and toss until everything is well-coated.

Sprinkle the crumbled feta or cotija cheese on top and gently fold it into the salad.

Taste and adjust seasoning if necessary. Garnish with cilantro leaves and lime juice if desired. Serve immediately or refrigerate for 30 minutes.