Bring a large pot of salted water to a boil over high heat. Add the pasta to the pot and cook for 7-9 minutes, or until the pasta is al dente. Drain the pasta with a colander and rinse it under cold running water.
While the pasta is cooking, add the Greek yogurt, lime juice, oil, adobo sauce, salt, oregano, black pepper, and garlic to a 2-cup mason jar and shake to mix. Alternatively, you can add the sauce ingredients into a glass measuring cup or bowl and whisk until combined.
Place the cooked pasta, corn, cherry tomatoes, black beans, red onion, cilantro, green pepper, avocado, and jalapenño in a large salad bowl. Pour the dressing over the top and toss to mix everything together.
