In a large mixing bowl, add cream cheese, sour cream, and olive oil. Blend until smooth and creamy, about 2-3 minutes, then mix in garlic, chives, salt, pepper, and Cotija cheese.

Bring salted water to a boil and cook the pasta until al dente, about 8-10 minutes. Drain and toss with the creamy dressing while still warm.

Fold in the shredded romaine, grilled corn, basil, cilantro, and spicy cheddar cheese, mixing until well distributed. Let sit for 10-15 mins to meld flavors.

In a skillet, melt butter and stir in paprika, chili powder, cayenne, and salt, cooking until fragrant, about 1 minute.

Combine mayonnaise or yogurt with lime juice and salt in a small bowl, whisk until smooth.

Transfer the pasta salad to a serving dish, drizzle with lime mayo, and spoon the chili butter over it. Serve warm or chilled.