In a large mixing bowl, combine cream cheese, sour cream, olive oil, grated garlic, chives, salt, and pepper. Whisk until smooth.

Bring a pot of salted water to a boil over high heat. Add pasta and cook until al dente, about 8-10 minutes. Drain and toss with the dressing.

In the same bowl, add romaine, grilled corn, basil, cilantro, spicy cheddar, and avocado. Toss until well combined.

In a skillet, melt butter, then stir in paprika and chili powder, cooking for 1-2 minutes.

In another bowl, whisk together mayonnaise and lime juice. Set aside.

Serve pasta salad in bowls, drizzled with lime dressing and topped with chili butter. Let sit for 10 minutes before serving.