Cook the pasta. Boil in salted water until al dente. Drain well, then toss with olive oil. Let it cool to room temperature so the sauce won’t separate.

Brown the meat (if using). Cook ground beef or turkey in a skillet, breaking it up. Drain fat. Stir in 1 tablespoon taco seasoning and a splash of water. Cool to room temp. If using beans, season them with taco seasoning and a bit of lime.

Blend the sauce. In a blender, combine cottage cheese, Greek yogurt or sour cream (if using), salsa, lime juice, remaining taco seasoning, and a pinch of salt and pepper. Blend until completely smooth and creamy. Taste and adjust seasoning or lime.

Prep the mix-ins. Dice bell pepper, halve tomatoes, chop red onion and cilantro, and prepare corn. Keep pieces bite-sized for even bites.

Toss it all together. In a large bowl, combine the cooled pasta, cooked meat or beans, veggies, corn, shredded cheese, and cilantro. Pour over the cottage cheese sauce and fold gently until everything is coated.

Chill and finish. Cover and refrigerate 30–60 minutes to let flavors mingle. Right before serving, top with crushed tortilla chips and extra cilantro. Add avocado at the table so it stays fresh.

Adjust to taste. Squeeze in more lime, a dash of hot sauce, or a little extra salt if needed. Serve cold or slightly cool.