In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

If using fresh corn, grill or sauté it in a skillet until slightly charred. If using frozen corn, simply thaw it, and if canned, drain and rinse.

In a large bowl, combine the cooked pasta, corn, diced red bell pepper, red onion, chopped cilantro, feta cheese, and avocado if using.

In a small bowl, whisk together the mayonnaise, Greek yogurt, lime juice, chili powder, garlic powder, salt, and pepper until smooth.

Pour the dressing over the pasta salad and toss gently to combine all the flavors. Adjust seasoning if necessary.

Let the salad chill in the refrigerator for at least 30 minutes before serving.

Serve as a side dish or as a light main course.