In a large mixing bowl, combine 1 cup of sour cream, 4 ounces of room temperature cream cheese, 2 tablespoons of olive oil, 2 cloves of grated garlic, and 2 tablespoons of finely chopped chives. Season with salt and pepper to taste. Mix vigorously using a whisk or a hand mixer until creamy and smooth, incorporating 1 cup of crumbled cotija cheese for an added tangy flavor.

Bring a large pot of salted water to a boil and add 8 ounces of short pasta, such as rotini or fusilli. Cook according to the package instructions for al dente, usually about 8-10 minutes. Once cooked, drain it and rinse under cold water to stop the cooking process. Set it aside in a large mixing bowl to cool while preparing the other ingredients.

Heat your grill or oven to medium-high. Grill or roast 2-3 ears of fresh corn for about 8-10 minutes, turning occasionally until lightly charred. Once cooked, allow the corn to cool for a few minutes before using a sharp knife to carefully slice the kernels off the cob. Add the freshly cut corn to your pasta bowl.

In the bowl with the cooled pasta, gently toss in the grilled corn, 1 cup of shredded spicy cheddar cheese, 1 diced avocado, ½ cup of chopped fresh basil, and ½ cup of chopped cilantro. Add 2 cups of chopped romaine lettuce as a refreshing crunch. Pour the creamy dressing over this vibrant mix and stir gently until all ingredients are well-coated with the dressing.

In a small saucepan, melt 3 tablespoons of butter over medium heat. Once melted, stir in 1 teaspoon of cayenne pepper, 1 teaspoon of smoked paprika, and 1 teaspoon of chili powder. Allow the mixture to bubble gently for about 2 minutes to deepen the flavors. Drizzle this spicy chili butter over the street corn pasta salad.

In a small bowl, whisk together ½ cup of mayonnaise and the juice of 1 lime until creamy and well-blended. Just before serving the street corn pasta salad, drizzle this zesty lime mayo over the top and toss lightly to combine.