Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Toss with olive oil to prevent sticking.

In a large mixing bowl, combine the cooked pasta, shredded chicken, diced avocado, cherry tomatoes, red onion, corn, and cilantro.

In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lime juice, garlic powder, salt, and pepper until smooth.

Pour the dressing over the pasta mixture and gently toss until everything is well coated.

Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Serve cold and enjoy!