In a medium bowl, whisk together the avocado mayo, greek yogurt, salsa, taco seasoning, minced garlic, lime juice, lime zest, hot sauce, and salt until smooth and well combined. The yogurt will help lighten the dressing while maintaining creaminess. Set aside at room temperature while you prepare the other components.

Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain well and transfer to a large mixing bowl. I like to let the pasta cool for a few minutes before adding the cold ingredients so the salad stays crisp and the dressing doesn't get too thin.

To the cooled pasta, add the rinsed and drained black beans, diced tomatoes, pickled onions, green chiles, corn, and fresh cilantro. Toss gently to distribute all the ingredients evenly throughout the pasta. The pickled onions add a nice tang and brightness, so I prefer to drain them briefly before adding to avoid excess liquid.

Pour the Southwest dressing from Step 1 over the pasta and vegetable mixture, then toss thoroughly until every component is evenly coated. Be gentle but thorough to ensure the dressing reaches the pasta at the bottom of the bowl. Taste and adjust seasoning if needed—you may want to add a pinch more salt or lime juice depending on your preference.

Let the salad rest for at least 15 minutes before serving to allow the flavors to meld together. You can serve it chilled or at room temperature—it's delicious either way and makes for great meal prep throughout the week.