Cook and Cool the Pasta – Bring a pot of salted water to a boil. Cook fusilli pasta according to the package. Drain using a colander or pasta drainer, then immediately add ice cubes to the pasta to stop it from cooking further. Once the pasta is cool, drain off any extra water and ice.

Cook and Cool the Corn – Bring a pot of water to a boil. Add frozen sweet corn and cook for 6-8 minutes. Drain and let it cool.

Soften the Onion in Lime Juice – Mince the red onion and place it in a small bowl with lime juice. Let it sit for a few minutes to mellow out the sharpness.

Prep the Tomatoes – Rinse the cherry tomatoes under cold water, pat them dry, and cut them in half.

Make the Dressing – Dice the avocado and place it in a mixing bowl. Pour the lime juice over it and toss to coat. Stir in chopped cilantro, Greek yogurt, sour cream, salt, and black pepper until well combined.

Mix It All Together – In a large bowl, combine cooled pasta, cherry tomatoes, cooked corn, and softened red onion with lime juice. Pour the dressing over the top and mix until well coated.

Serve or Chill – Serve immediately or refrigerate for 15 minutes to let the flavors blend.