In a blender, combine Greek yogurt, minced garlic, a splash of olive oil, and honey or agave. Blend until smooth and creamy.

In a pot of salted boiling water, cook the pasta according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water.

In a mixing bowl, add the chilled pasta, rinsed chickpeas, corn, cucumber, and red onion. Stir gently to combine.

Drizzle the dressing over the salad mixture and toss everything together until well-coated.

Sprinkle with crumbled cheese and fold gently into the mixture.

Transfer to a serving platter, garnish with chopped cilantro and a squeeze of lime juice before serving.