In a blender or food processor, combine Greek yogurt, mashed avocado, fresh lime juice, cilantro, garlic powder, salt, and pepper. Blend until smooth and creamy.

Transfer the dressing to a bowl and set aside to meld flavors.

Bring salted water to a boil. Cook your choice of short pasta until al dente (8-10 minutes), then drain and rinse under cold water.

In a large mixing bowl, add the cooled pasta, chickpeas, corn, cucumber, and red onion. Gently toss until evenly distributed.

Drizzle the dressing over the salad mixture and toss gently until well coated.

Crumble the feta cheese over the top and fold into the salad.

Garnish with cilantro leaves and serve lime wedges on the side.