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

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

3. While the pasta is still warm, toss it directly with the prepared dressing to evenly coat.

4. Add the shredded romaine, corn, diced cheddar, basil, cilantro, and avocado to the bowl. Toss gently to combine.

5. In a skillet over medium heat, melt the butter until golden. Stir in smoked paprika, chili powder, 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 and fresh lime juice with a pinch of salt.

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