Cook pasta according to package directions; drain. Rinse in cold water
Stir 1 cup yogurt and 2 tablespoons lime juice in a small bowl. Cover and refrigerate until serving
Combine the pasta, black beans, corn and Smoked Pepper Jack in a large bowl.
Whisk the remaining yogurt and lime juice, salsa and cilantro another bowl. Pour over
pasta mixture; gently toss to coat. Season with salt and pepper to taste. Refrigerate
for at least 30 minutes or until serving
Sprinkle with avocados just before serving. Dollop with reserved yogurt mixture. Refrigerate leftovers.