Begin by bringing a large pot of salted water to a boil. Add your choice of short pasta, cooking according to package instructions until al dente, usually around 8-10 minutes. Once cooked, carefully drain the pasta in a colander and let it cool slightly, but keep it warm as you prepare the rest of the salad.

In a large mixing bowl, combine room-temperature cream cheese, freshly squeezed lime juice, cayenne pepper, and chili powder. Whisk together until smooth, making sure there are no lumps, and season the mixture with salt and pepper to taste.

Once the pasta is slightly cooled but still warm, add it to the bowl of dressing. Toss the pasta thoroughly until every piece is coated with the creamy mixture.

Gently fold in the charred sweet corn, diced red onion, colorful bell pepper, and chopped cilantro into the pasta mixture.

Just before serving, add diced avocado to the pasta salad, gently folding it in to prevent browning.

Take a moment to taste your creamy street corn pasta salad, adjusting the seasonings if necessary. Allow it to sit at room temperature for about 15-20 minutes before serving.