In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

To make the pesto, combine chipotle peppers, Parmesan, pine nuts and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream and Greek yogurt until emulsified; set aside.

In a large bowl, combine pasta, pesto, corn, black beans and tomatoes.

Serve immediately with avocado and cilantro, if desired.