Begin by boiling the fusilli pasta in salted water until it reaches a firm yet tender texture. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process.

In a large mixing bowl, combine the cooled fusilli, grape tomatoes, black beans, sweet corn, yellow bell pepper, green onion, and Monterey Jack cheese.

In a smaller bowl, whisk together the Greek yogurt, light mayonnaise, taco spice mix, lime juice, and a pinch of salt and pepper until the mixture is creamy and well blended.

Drizzle the dressing over the pasta mixture and gently fold everything together until all ingredients are evenly coated.

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

Before serving, give the salad a gentle toss and sprinkle with chopped parsley if you like a fresh touch.