Blend Greek yogurt, fresh cilantro, and lime juice in a high-speed blender or food processor until smooth and creamy.

Cook pasta in salted boiling water according to package directions until al dente, about 8-10 minutes. Drain and rinse with cold water.

In a large mixing bowl, combine cooled pasta, drained chickpeas, drained corn, and chopped cucumber. Add diced red onion and mix gently.

Drizzle the creamy cilantro dressing over the salad mixture and toss everything together carefully.

Sprinkle crumbled feta or cotija cheese over the salad and fold it in gently. Garnish with fresh cilantro if desired.

Serve immediately or chill for at least 30 minutes for the best flavor.