In a large mixing bowl, combine softened cream cheese with lime juice, mixing until smooth and creamy. Season with salt and pepper. Set aside.

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

Grill fresh sweet corn over medium heat for about 10 minutes. Cut the kernels off the cob and fold into the pasta mixture.

In the bowl with dressed pasta, add chopped red onion, diced bell pepper, crumbled cotija cheese, and cilantro. Gently fold until well incorporated.

In a skillet over medium heat, melt 2 tablespoons of butter and stir in cayenne, chili powder, and paprika. Drizzle over the salad.

Serve immediately or chill. If storing, add diced avocado just before serving.