Start by grilling or roasting your corn. If you’re using fresh ears, throw them straight onto a hot, dry skillet or grill until they’re blistered, golden, and you can smell that irresistible toasty aroma. If you need a shortcut, toss frozen kernels in a hot pan with a bit of butter until caramelized at the edges.

Boil your short pasta in salted water until just al dente—a little bite helps it stand up to all the creamy dressing and juicy toppings. Rinse briefly under cold water to halt the cooking and drain well so the salad isn’t watery.

While the corn and pasta cool, whip up the creamy dressing. In a big bowl, mash together cream cheese, sour cream, mayonnaise (or yogurt), a swirl of olive oil, grated garlic, chives, and a big pinch each of salt and pepper. Squeeze in fresh lime juice and stir until totally silky and smooth.

Fold in the roasted corn, scattering in smoked paprika, chili powder, and a shake of cayenne pepper to wake everything up. Toss in the basil, cilantro, and cubes of spicy cheddar so they’re evenly distributed.

Scoop in your pasta and most of the shredded lettuce, mixing gently to coat every noodle. Strew cotija or feta cheese over the top, then tumble in avocado cubes—but save a few for garnishing later.

Right before serving, give the salad one final toss, adding buttered corn kernels and a last shower of chili powder for street-vendor vibes. Taste and adjust with extra lime, spice, or herbs. Top with the reserved cheese, avocado, and extra herbs for a restaurant-worthy finish.