Prepare the creamy cheese dressing by combining room temperature cream cheese, sour cream, extra virgin olive oil, grated garlic, chopped fresh chives, salt, pepper, and crumbled cotija or feta cheese in a large salad bowl. Mix well until smooth.
Cook the short pasta until al dente, then drain immediately. While still warm, add the pasta to the salad bowl with the dressing. Mix in shredded romaine lettuce, grilled or roasted corn, torn fresh basil, chopped fresh cilantro, diced spicy cheddar cheese, and diced avocado. Toss thoroughly to combine all ingredients.
For the chili butter, melt salted butter in a skillet over medium heat until golden. Stir in smoked paprika, chili powder, cayenne pepper to taste, and a pinch of salt. Cook for one minute to bloom the spices, then remove from heat.
In a small bowl, whisk together mayonnaise or yogurt with lime juice and a pinch of salt until well blended to create the lime mayo dressing.
Serve the pasta salad either warm or cold, drizzled with the lime mayo dressing and topped with a generous spoonful of chili butter. For enhanced flavors, allow the salad to rest for a while before serving.