In a large mixing bowl, combine softened cream cheese, fresh lime juice, cayenne, chili powder, and smoked paprika. Whisk until smooth and creamy.

Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and toss with olive oil.

Heat a grill or skillet over medium-high heat. Char fresh sweet corn for about 10-15 minutes, turning occasionally. Let cool and slice kernels off.

In the bowl with dressing, add cooled pasta, charred corn, diced red onion, chopped bell pepper, cilantro, and diced avocado. Toss to coat.

Optional: Melt 2 tbsp of butter in a saucepan, stir in chili powder, smoked paprika, cayenne, and salt. Drizzle over the salad before serving.

Chill in the refrigerator for at least 15-20 minutes before serving. Serve cold or at room temperature.