Boil the pasta until just al dente, so it still has a little bite. Drain, rinse briefly under cool water, and toss with a drizzle of olive oil to keep from sticking while you prep everything else.

Get that corn charred—grill or roast fresh corn on the cob until you’ve got some good blackened bits. If grilling isn’t an option, a cast iron pan does the job too. Let it cool, then slice the kernels right off.

Make the creamy dressing by beating together cream cheese, sour cream, a scoop of mayonnaise or yogurt, olive oil, lime juice, and grated garlic. Whisk until smooth and dreamy; add salt, pepper, paprika, chili powder, and a pinch of cayenne. Taste as you go—you want it tangy, a little smoky, and just spicy enough.

Sauté the grilled corn quickly with melted butter, a dash more smoked paprika, and cayenne. The butter soaks into the kernels, making each bite silky and vivid with spice.

Toss it all together in the biggest bowl you own. Start with pasta and corn, fold in cotija or feta cheese, diced spicy cheddar, chives, torn basil, cilantro, and the shredded romaine. Spoon in that luscious dressing and mix until everything is coated.

Add avocado last, gently folding it in so the pieces don't smash. Check for seasoning—maybe more lime or salt?

Chill if you like, or serve right away. The flavors deepen as it rests, and it’ll be just as good for lunch the next day (maybe even better).