12 ounces medium-cut pasta

for the creamy yogurt sauce:
1/4 cup dairy-free yogurt
1 Tbs. lime juice
1 Tbs. tomato paste
1/2 tsp. dried oregano
1/2 tsp. smoked paprika
1/2 tsp. cumin
1/4 tsp. cayenne pepper
1 pinch crushed red pepper flakes

for the skillet:
2 tsp. olive oil
1/2 cup yellow onion, diced
2 green onions, chopped, divided
1 clove garlic, minced
2 Tbs. fresh cilantro, chopped + more for garnish
1 cup sweet corn
2 pounds tomatoes, diced, core & seeds discarded (I used a mixture of Romas and Heirlooms)
1 (4-ounce) can green chiles
Salt & pepper to taste