Cook pasta as directed on package; drain, rinse, and set aside.
Meanwhile, add the cornstarch, paprika, chili powder, salt, and pepper to a zip-lock bag. Add the shrimp, seal the bag, and shake to fully coat; set aside.
In a small bowl, mix together the yogurt, 1 1/2 tablespoons of sesame oil, lime juice, and sriracha sauce. Add to the cooked pasta and toss to coat; cover and set aside.
Heat a large skillet over medium and add the remaining sesame oil. Add shrimp and cook for 3-5 minutes, stirring occasionally until pink and curled. Remove from skillet and set aside.
Cut asparagus into 1-inch pieces and toss into the same skillet. Sauté for 3-4 minutes. Add shrimp back in and cook for 30 seconds until warmed.
Serve shrimp and asparagus over pasta. Garnish with sliced green onions, and serve orange wedges on the side.