Bring a large pot of salted water to a rolling boil, then add pasta. Cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Grill or sauté fresh corn for 5-7 minutes until slightly charred, or thaw frozen corn. Add to a large mixing bowl.

In the mixing bowl with corn, add cooled pasta, diced red bell pepper, chopped red onion, and chopped cilantro. Toss gently. Fold in feta cheese and avocado if desired.

In a separate bowl, whisk together mayonnaise, Greek yogurt, lime juice, chili powder, and garlic powder. Season with salt and pepper.

Drizzle dressing over pasta salad mixture and toss gently to coat all ingredients.

Cover with plastic wrap and refrigerate for at least 30 minutes to enhance flavors.

Before serving, give a quick stir and enjoy as a main dish or side.