In a large mixing bowl, combine room temperature cream cheese, sour cream, and extra virgin olive oil. Add grated garlic, chopped chives, and a generous pinch of salt and pepper. Whisk together until smooth.

Bring a large pot of salted water to a boil. Add short pasta and cook until al dente (about 8-10 minutes). Drain, reserving a little pasta water, and toss with a splash of olive oil.

Once the pasta is slightly cooled, add it to the dressing. Stir in shredded romaine lettuce, grilled corn, fresh basil, cilantro, and diced spicy cheddar cheese.

In a medium skillet, melt salted butter over medium heat. Stir in smoked paprika, chili powder, and cayenne pepper. Cook for about one minute until fragrant.

In a small bowl, mix mayonnaise or yogurt with lime juice and a pinch of salt until well combined. Set aside.

To serve, plate the creamy pasta salad, drizzle lime mayo dressing over the top, and spoon the warm chili butter mixture across the salad.