In a large mixing bowl, combine room temperature cream cheese, fresh lime juice, cayenne pepper, and chili powder. Blend until smooth and creamy.

Cook the pasta in boiling salted water for 8-10 minutes until al dente. Drain and toss with olive oil.

Grill fresh corn for 8-10 minutes or sauté frozen corn until browned, then let cool and slice off the kernels.

In the bowl with the dressing, add the cooled pasta, corn, red onion, bell pepper, and cilantro. Toss gently.

Fold in diced avocado just before serving and squeeze extra lime juice to keep it vibrant.

Let the salad sit at room temperature for 15-20 minutes before serving for flavors to meld.