In a large mixing bowl, combine room temperature cream cheese, sour cream, and extra virgin olive oil. Whisk until smooth and creamy. Add grated garlic, chopped fresh chives, salt, pepper, and crumbled Cotija cheese, blending fully.

Bring a large pot of water to a boil, generously salt it. Add the short pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta and toss it with the dressing while still hot.

In the same bowl, add chopped romaine lettuce, grilled corn, fresh basil, cilantro, spicy cheddar cheese, and diced avocado to the pasta mixture. Gently toss until well combined.

In a small skillet over medium heat, melt salted butter. Stir in smoked paprika and chili powder, cooking for one minute. Set aside to cool slightly before drizzling over the pasta salad.

In a separate bowl, whisk together mayonnaise or yogurt with lime juice and a pinch of salt until smooth. Set aside until ready to serve.

Drizzle the lime dressing over the pasta salad and gently fold in. Top with the warm chili butter. Serve warm or chill for a refreshing cold option.