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Heat large pot of salted water to boiling over high heat. Add pasta and cook according to package directions for al dente. Drain pasta, rinse with cold water, and drain again.
Meanwhile, in large bowl, whisk together yogurt, cheese, mayonnaise, dill, ½ teaspoon salt and black pepper. Place half of dressing in small covered bowl and refrigerate until ready to serve salad.
In large skillet, heat oil over medium heat. Add asparagus and remaining ¼ teaspoon salt and cook 4 to 5 minutes or until tender-crisp, stirring occasionally.
Add bell pepper, corn, tomatoes, pasta and asparagus to remaining dressing in large bowl and toss until well combined. For best flavor, cover and refrigerate at least 2 hours or up to 3 days before serving.
Just before serving, add reserved dressing to salad and toss until well combined.