Cook the pasta in a large pot of salted water according to package instructions until al dente, about 8-10 minutes. Drain and toss with olive oil.

Prepare the dressing by blending softened cream cheese and lime juice in a bowl until smooth. Season with salt and pepper.

In a large bowl, combine cooked pasta, sweet corn, red onion, bell pepper, Cotija cheese, and cilantro. Toss gently.

Dress the salad by pouring the dressing over the pasta mixture and toss until evenly coated.

In a skillet, melt butter and add chili powder and cayenne. Cook briefly and drizzle over the salad.

Fold in diced avocado just before serving, adjusting seasonings as needed.