In a large salad bowl, blend room temperature cream cheese, sour cream, and extra virgin olive oil using a whisk or electric mixer for about 2-3 minutes until smooth and creamy.

Add minced garlic, chopped chives, and a pinch of salt and pepper, mixing until well combined.

Bring a large pot of salted water to a rolling boil.

Add your short pasta and cook according to package instructions until al dente, usually around 8-10 minutes.

Once cooked, drain the pasta in a colander and immediately toss it with the dressing in the large bowl while it's still warm.

To the warm pasta, mix in shredded romaine lettuce, grilled corn, fresh basil, chopped cilantro, spicy cheddar cheese, and diced avocado.

Use two large spoons to gently toss the ingredients together until evenly combined.

In a small skillet over medium heat, melt salted butter until it turns golden brown, about 2-3 minutes.

Stir in smoked paprika, chili powder, and a pinch of cayenne pepper, allowing them to bloom in the hot butter for about a minute.

In a small bowl, whisk together mayonnaise or yogurt with freshly squeezed lime juice and a pinch of salt.

Mix until creamy and well combined, tasting to adjust seasoning as needed.

Drizzle the lime dressing over the mixed salad and gently toss to incorporate.

Pour the warm chili butter over the top for a final flavor boost.

Let the salad sit for about 10 minutes to allow the flavors to meld before serving.