Bring a large pot of salted water to a rolling boil over high heat. Add 16 ounces of rotini pasta and cook according to package instructions, about 8-10 minutes, until al dente; drain and cool under running water.

In a large mixing bowl, whisk together 1 cup of Greek yogurt, 2 tablespoons of extra virgin olive oil, and ½ tablespoon of minced garlic until smooth. Add cumin, smoked paprika, sugar, and salt. Squeeze in lime juice, mixing well to combine.

Once the pasta has cooled, add it to the bowl with the dressing. Incorporate black beans, corn, fresh spinach, and chopped cilantro. Gently fold everything together until well coated in the dressing.

Taste your salad and adjust seasoning if necessary, adding more salt or lime juice as desired.

For the best flavor experience, serve immediately or chill in the refrigerator for at least 1 hour before serving.