Boil a large pot of salted water. Cook pasta until al dente. Reserve 1/2 cup of starchy pasta water, then strain pasta and set aside.
Heat avocado oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute.
Add corn to the skillet with garlic. Sprinkle chili powder, cumin, paprika, pepper, and 1 teaspoon salt over the corn. Cook until corn browns (about 10 minutes), tossing periodically.
In a large bowl, whisk together Greek yogurt, sour cream, and 1/4 cup of starchy pasta water. Add remaining salt, cotija, lime juice, lime zest, and salsa. Stir to combine.
Add pasta to the sauce, then add cooked corn, red pepper, and onion. Toss until coated. Add more starchy pasta water if needed.
Add cilantro to the pasta salad and toss. Season with salt and pepper to taste.
Serve and enjoy!