Prepare the dressing by blending Greek yogurt, double the amount of cilantro, lime juice, and any additional seasonings until smooth.

Cook the pasta in boiling salted water according to the package instructions until al dente, then drain and rinse under cold water.

In a large bowl, combine the cooled pasta, chickpeas, corn, cucumber, and red onion. Mix gently.

Drizzle the dressing over the mixture and toss until evenly coated.

Sprinkle cheese on top and gently fold it into the salad.

Garnish with cilantro leaves and serve chilled, with extra lime juice if desired.