Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. While the pasta cooks, rinse and drain the black beans thoroughly, measure out the corn, and roughly chop the cilantro and spinach. Once the pasta is done, drain it in a colander and rinse with cold water until completely cooled—this stops the cooking and prevents the pasta from becoming mushy in the final salad.

In a large bowl, combine the Greek yogurt and mayonnaise as your creamy base. Mince the garlic finely and add it to the mixture. Juice the 2 limes and add the juice to the bowl, then zest both limes and add the zest for bright citrus notes. I find that adding the lime zest gives the dressing an extra layer of complexity that juice alone can't provide. Add the olive oil, sugar, salt, cumin, paprika, and chili powder, then whisk everything together until smooth and well combined.

Add the cooled pasta from Step 1 to the dressing bowl along with the black beans, corn, spinach, and cilantro. Toss everything together gently but thoroughly, making sure the dressing coats all the pasta and vegetables evenly. The salad can be served immediately at room temperature, or chilled in the refrigerator for 30 minutes to an hour if you prefer it colder.

Before serving, taste the salad and adjust as needed. Add more salt for depth, a squeeze of fresh lime juice for brightness, or a pinch more cumin if you want the spice profile to be more pronounced. I like to keep extra lime juice and salt nearby so diners can customize their own portions if desired.