Cook pasta according to package instructions; drain and set aside.
To make the pesto, combine the chipotle peppers, Parmesan, pine nuts and garlic in the bowl of a food processor; season with salt and pepper, to taste.
Pulse a few times. Add olive oil and greek yogurt and pulse until smooth. Add more olive oil if needed to make it thinner.
In a large bowl, combine pesto sauce, cooked pasta, corn, black beans and tomatoes. Fold in avocado and cilantro. Enjoy!