Begin by bringing a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, typically about 8-10 minutes. Once cooked, drain the pasta in a colander and set it aside, allowing it to steam off excess moisture.

To cool the fusilli pasta quickly, transfer it back to the pot and immediately add ice cubes. Stir gently to help the ice melt and stop the cooking process. After about 2-3 minutes, drain the pasta again, ensuring all excess ice and water is removed, and set the pasta aside.

In a separate saucepan, bring water to a boil, then add the frozen sweet corn. Cook for 6-8 minutes, stirring occasionally, until heated through and tender. Once done, drain the corn and let it cool for a few minutes before adding it to the salad.

While the corn is cooling, finely mince the red onion and place it in a small bowl. Squeeze fresh lime juice over the onions and let them soak for about 5 minutes.

Rinse the cherry tomatoes under cold water, then dry them with a clean kitchen towel. Carefully halve each tomato.

In a mixing bowl, dice a ripe avocado and add it to the bowl. Squeeze in fresh lime juice, and toss in chopped cilantro, Greek yogurt, sour cream, salt, and black pepper. Mix until you achieve a creamy consistency.

In a large serving bowl, combine the cooled fusilli pasta, sweet corn, halved cherry tomatoes, and the soaked red onion. Pour the creamy cilantro lime dressing over the top and gently mix everything together.

This pasta salad can be served immediately, but refrigerating it for 15 minutes enhances the flavors.