In a medium bowl, combine softened cream cheese and freshly squeezed lime juice. Whisk until smooth and creamy, seasoning with salt and pepper. Set aside.

Bring a large pot of salted water to a boil. Add short pasta and cook according to package instructions until al dente, about 7-10 minutes. Drain and drizzle with olive oil to prevent sticking.

While the pasta cooks, preheat your grill or oven to medium-high heat. Husk the corn and grill or roast until charred, about 8-10 minutes. Carefully remove kernels from the cob.

Finely dice the red onion, bell pepper, and cilantro in a large mixing bowl. Toss together to combine.

Add the cooled pasta, charred corn, and creamy dressing to the bowl with the vegetables. Toss until everything is well coated.

In a small skillet, melt butter over medium heat. Add chili powder and cayenne pepper, stirring for about a minute. Drizzle the chili butter over the salad and toss gently.

Allow the salad to chill in the refrigerator for about 30 minutes to enhance the flavors.

When ready to serve, gently fold in sliced avocado and serve immediately.