Begin by boiling the elbow pasta according to the package directions. Once cooked, drain and rinse under cold water to cool it down, then set aside.

In a large bowl, mix together the grape tomatoes, black beans, corn, yellow bell pepper, green onion, parsley, and Monterey Jack cheese.

In another bowl, combine the Greek yogurt, lime juice, taco seasoning, smoked paprika, salt, and pepper, whisking until well blended.

Fold the cooled pasta into the vegetable mixture and drizzle the dressing over the top.

Carefully mix everything together until evenly coated.

Cover the bowl and let it chill in the refrigerator for at least 30 minutes to enhance the flavors.

Before serving, give it a light toss and taste to adjust the seasoning if needed.