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

Preheat grill or oven. Grill corn for 10-12 minutes or roast at 400°F for 20-25 minutes until charred. Cut kernels off and set aside.

In a mixing bowl, combine cream cheese and lime juice, cayenne pepper, chili powder, salt, and pepper. Mix until smooth.

Add cooked pasta, corn, onion, bell pepper, cilantro, and avocado into the bowl with dressing. Toss gently to combine.

Let salad rest for 15-20 minutes to allow flavors to meld. Adjust seasoning if needed.

Serve at room temperature. Optionally drizzle extra lime juice before serving.