1. In a large salad bowl, combine the cream cheese, sour cream, olive oil, grated garlic, chopped chives, and cotija cheese. Season with salt and pepper and mix until smooth.

2. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Drain well.

3. Immediately toss the warm pasta with the prepared dressing so the sauce evenly coats the pasta.

4. Add the shredded romaine, roasted corn, diced cheddar cheese, basil, cilantro, and avocado to the bowl. Toss everything together until combined.

5. In a skillet over medium heat, melt the butter until golden. Stir in the chili powder, smoked paprika, cayenne pepper, and a pinch of salt. Cook for 1 minute until fragrant, then remove from heat.

6. In a small bowl, whisk together the mayonnaise, lime juice, and a pinch of salt until smooth.

7. Serve the pasta salad warm or chilled. Drizzle with the lime mayo and spoon the chili butter over the top before serving.