In a large mixing bowl, combine room temperature cream cheese, sour cream, and extra virgin olive oil. Grate in two cloves of garlic and fold in finely chopped chives, salt, and pepper to taste. Whisk until smooth and creamy, about 2-3 minutes.

Bring a large pot of salted water to a rolling boil. Add short pasta and cook for 8-10 minutes, or until al dente. Drain the pasta and toss with a drizzle of olive oil to prevent sticking. While warm, mix into the creamy dressing.

Add shredded romaine lettuce, grilled corn, torn basil leaves, chopped cilantro, diced spicy cheddar cheese, and diced avocado to the dressed pasta. Gently fold together, ensuring the pasta is well coated.

In a small skillet over medium heat, melt salted butter. Once melted, add smoked paprika, chili powder, and a pinch of cayenne, stirring well. Cook for about 1 minute until fragrant. Drizzle over the salad just before serving.

In another bowl, mix mayonnaise and fresh lime juice with a pinch of salt until well combined. Set aside until ready to serve.

Serve the salad warm or chilled, drizzled with lime mayo and topped with chili butter. Allow to rest for a few minutes to meld the flavors.