Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente according to package directions. Drain and rinse under cool water to stop cooking and remove excess starch. Let it drain well.

Mix the dressing: In a bowl, whisk Greek yogurt, olive oil, lime juice and zest, taco seasoning, cumin, garlic powder, salt, and pepper. Add a splash of water if you prefer a thinner consistency. Taste and adjust seasoning. For more kick, stir in hot sauce.

Prep the veggies: Halve the tomatoes, dice the bell pepper and cucumber, finely chop the onion and cilantro, and mince the jalapeño if using. Drain and rinse black beans. If using frozen corn, thaw; if fresh, quickly sauté or grill for extra flavor.

Toss the base: In a large mixing bowl, combine cooled pasta, black beans, corn, tomatoes, bell pepper, cucumber, onion, and cilantro. Pour in about two-thirds of the dressing and toss to coat evenly.

Add delicate ingredients: Gently fold in the chopped lettuce and cheese (if using). Add more dressing as needed to lightly coat everything without making it soggy.

Finish with avocado: Dice the avocado and fold it in last to keep it from getting mashed. Taste and adjust salt, pepper, and lime.

Chill (optional but recommended): Cover and refrigerate for 20–30 minutes to let flavors meld. Right before serving, give it a quick toss and add a splash of lime if needed.

Serve: Top with a few crushed tortilla chips or baked strips for crunch if you like. Serve as a main dish or alongside grilled protein.