In a large salad bowl, combine cream cheese, sour cream, olive oil, grated garlic, fresh chives, and crumbled cheese. Season with salt and pepper and stir until smooth and creamy.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, then drain and toss into the bowl with the dressing.
Add romaine lettuce, grilled corn, spicy cheddar, basil, cilantro, and avocado to the pasta and dressing mixture. Toss gently to combine.
In a skillet, melt salted butter over medium heat until golden. Stir in smoked paprika, chili powder, cayenne, and a pinch of salt. Cook for another minute.
In a small bowl, mix mayonnaise or yogurt with lime juice and a pinch of salt.
Serve the pasta salad drizzled with lime mayo and spicy chili butter. Enjoy warm or chilled.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Add more lime juice to the avocado to prevent browning.