In a large mixing bowl, combine room temperature cream cheese, sour cream, and olive oil. Add the grated garlic, chopped chives, salt, and pepper. Blend everything until smooth and creamy, about 2 minutes.

In a separate small bowl, blend together mayonnaise (or yogurt) with fresh lime juice and a pinch of salt. Whisk until the dressing is well combined and creamy.

Bring a large pot of salted water to a boil and cook your favorite pasta according to package instructions, usually 8-10 minutes until al dente. Drain and rinse under cold water to stop the cooking process.

Once cooled, gently fold the cooked pasta into the creamy base. Add in the sweet corn and diced avocado, being careful not to mash the avocado.

Drizzle the prepared zesty lime dressing over the combined pasta salad mixture. Fold gently to combine.

Melt chili butter in a small skillet over medium heat for about 2-3 minutes. Pour this over the salad and toss lightly to incorporate.

Cover the salad and let it chill in the refrigerator for at least 15 minutes before serving.