1. Cook pasta according to package instructions in well-salted water. About 4 minutes before the pasta is done, add the corn to the boiling water and cook until crisp-tender. Drain and rinse pasta and corn under cold running water. Drain well and transfer to a large mixing bowl.

2. In a food processor or blender, combine half of the spinach, the halved avocados, lemon juice, garlic, salt, and black pepper. Pulse until blended, then add the remaining spinach and blend until creamy and smooth. Add 1–2 tablespoons of water if needed to thin. Scrape down the sides as necessary.

3. Add the avocado sauce to the bowl with the pasta and corn. Toss to coat evenly. Add the halved tomatoes, chopped avocado, red onion, chives, salt, and pepper. Toss until well combined. Adjust seasoning to taste. Chill for one hour before serving and serve the same day.