Cook the pasta in salted boiling water until al dente, about 8-10 minutes. Drain, toss with olive oil, and let cool slightly.

Grill the sweet corn for 10-12 minutes until charred, then cool and cut kernels off the cob.

In a bowl, mix cream cheese, lime juice, cayenne pepper, and chili powder until smooth.

Combine pasta, charred corn, red onion, bell pepper, and cilantro with the dressing; toss gently.

Fold in diced avocado just before serving to keep it fresh.

Let the salad sit at room temperature for about 15-20 minutes before serving.