4 ounces room temperature cream cheese

1/3 cup sour cream

2 tablespoons extra virgin olive oil

1–2 grated garlic cloves

1 tablespoon fresh chives, chopped

Salt and pepper to taste

3/4 cup crumbled cotija or feta cheese

1 pound of short pasta

1 head romaine lettuce, shredded

2 cups grilled or roasted corn from 3-4 fresh ears

1/2 cup fresh basil, torn

1/2 cup fresh cilantro, chopped

1/2 cup spicy cheddar cheese, diced

1 avocado, diced

4 tablespoons salted butter

2 teaspoons smoked paprika

2 tablespoons chili powder

1/2 to 2 teaspoons cayenne pepper (adjust to preference)

1/4 cup mayonnaise or yogurt

2 tablespoons lime juice

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In a large salad bowl, combine the cream cheese, sour cream, olive oil, grated garlic, chopped chives, salt, pepper, and crumbled cotija or feta cheese. Mix until smooth and well combined.
Cook the short pasta according to the package instructions until al dente. Drain and immediately toss the hot pasta with the creamy dressing in the salad bowl. Add the shredded romaine lettuce, grilled or roasted corn, torn fresh basil, chopped fresh cilantro, diced spicy cheddar cheese, and diced avocado. Toss everything together to combine evenly.
In a skillet over medium heat, melt the salted butter until golden. Stir in the smoked paprika, chili powder, cayenne pepper (adjust to your preferred spice level), and a pinch of salt. Cook for about one minute to allow the spices to bloom, then remove from heat.
In a small bowl, mix together the mayonnaise (or yogurt) with the lime juice and a pinch of salt. Stir until smooth and well combined.
Serve the pasta salad either warm or cold, depending on your preference. Drizzle with the lime mayo dressing and top with a generous spoonful of the warm chili butter. For deeper flavors, allow the salad to sit for a bit before serving.

Vegetarian Version: Omit the spicy cheddar cheese and use plant-based butter for the chili butter.
Extra Protein: Add grilled chicken, shrimp, or black beans.
Spicy Kick: Increase cayenne pepper or add diced jalapeño for extra heat.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with extra olive oil or butter for the creamy texture.
Frozen corn can be used instead of fresh, just thaw and heat it before adding to the salad.