Cook pasta according to package directions.

Reserve 1/4 cup of pasta cooking liquid before draining.

Combine Greek yogurt, lime juice, tomato paste, oregano, smoked paprika, cumin, cayenne pepper, and red pepper flakes in a small bowl.

Mix well to create the creamy Greek yogurt sauce.

Refrigerate sauce for later use.

Heat olive oil in a large skillet over medium heat.

Add diced yellow onion, minced garlic, chopped green onion, and chopped cilantro.

Season with a pinch of salt and cook until fragrant and soft, about 5 minutes.

Add sweet corn kernels and cook for 1-2 minutes.

Add diced tomatoes and diced green chiles to the skillet.

Stir to combine the ingredients.

Cook the mixture until the tomatoes begin to break down, about 3-4 minutes.

Add the creamy Greek yogurt mixture to the skillet.

Stir well to combine with the tomato mixture.

Season with salt and pepper to taste.

Add the cooked pasta to the skillet.

Pour in the reserved pasta water.

Mix well to combine all the ingredients.

Serve hot.

Garnish with additional cilantro.