Combine yogurt, mayo, buttermilk, lemon juice, Worcestershire, garlic powder, and onion powder in a blender. Roughly chop the basil, cilantro, chives, and jalapeño, then add them to the blender. Blend until smooth and vibrant green, then season with salt and pepper to taste. I like to blend the herbs while the pasta cooks to save time—the dressing will be ready exactly when you need it. Transfer to a bowl and set aside.

While the dressing blends, bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente—firm enough to hold the dressing without turning mushy. While the pasta cooks, cook the bacon in a skillet over medium-high heat until crisp, then drain on paper towels and crumble. Chop the romaine into 1-inch pieces and halve or quarter the tomatoes depending on their size. These components can all be prepped simultaneously, so everything is ready when the pasta finishes.

Drain the cooked pasta well and transfer it to a large mixing bowl while still hot. Pour the herb dressing from Step 1 over the hot pasta and toss thoroughly to coat every piece. Add the cheddar cheese and mix until fully combined—the warmth of the pasta helps the cheese meld into the dressing, creating a creamier coating. I find that mixing the hot pasta with the dressing immediately ensures the flavors absorb into the pasta rather than sitting on top.

Add the chopped romaine, halved tomatoes, and corn to the pasta mixture and toss gently to combine. Fold in the crumbled bacon, then slice the avocado and gently fold it in just before serving to prevent browning. The cooler vegetables and bacon add texture and freshness to the warm, creamy pasta base, creating a satisfying dish that works whether served warm or chilled.