1. Cook the rotini pasta according to the package instructions. Once cooked, drain and rinse under cold water to cool it down. Set aside.
2. While the pasta is cooking, cut the avocados in half, remove the pit, and scoop the flesh into a large mixing bowl.
3. Add lime juice to the avocados and mash them until smooth to create a creamy base.
4. Stir in the olive oil and minced garlic into the avocado mixture. Mix well to combine.
5. Add the cooked pasta to the avocado mixture, tossing to ensure the pasta is well-coated.
6. Gently fold in the cherry tomatoes, corn, red onion, and cilantro.
7. Season with salt and pepper to taste, adjusting as necessary.
8. If desired, sprinkle crumbled feta cheese over the salad for an extra layer of flavor.
9. Serve immediately or refrigerate the salad for 30 minutes to allow the flavors to meld.