In a large bowl, combine softened cream cheese, sour cream, olive oil, minced garlic, chopped chives, and a pinch of salt and pepper. Whisk together until smooth.

Fold in crumbled Cotija cheese to create a creamy dressing.

Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and toss with the dressing.

Grill the corn, husked and brushed with olive oil, until charred; cut kernels from cobs.

Mix cooked pasta with chopped romaine, grilled corn, fresh basil, cilantro, shredded spicy cheddar cheese, and diced avocado.

In a skillet, melt salted butter and mix with paprika, chili powder, and cayenne.

Combine mayo or yogurt with lime juice for a zesty dressing.

Serve by drizzling lime dressing and warm chili butter over the pasta salad with garnishes.