In a large bowl, combine softened cream cheese, sour cream, olive oil, minced garlic, chopped chives, salt, pepper, and crumbled Cotija cheese. Mix until smooth and creamy.

Bring a pot of salted water to a boil. Add the short pasta and cook until al dente, about 8-10 minutes. Drain and toss the pasta with the dressing while it's still warm.

Gently fold in the shredded romaine lettuce, charred or fresh corn, chopped basil, cilantro, spicy cheddar, and diced avocado into the pasta mixture.

In a skillet, melt the salted butter over medium heat. Stir in smoked paprika, chili powder, and cayenne pepper, cooking until fragrant.

In a small bowl, whisk together mayonnaise or yogurt with fresh lime juice and a pinch of salt until well-blended.

Serve the pasta salad warm or chilled, drizzling the lime mayo dressing and topping with chili butter.