In a large salad bowl, combine softened cream cheese, lime juice, cayenne pepper, chili powder, and paprika. Blend smoothly until creamy.

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and toss with the dressing in the salad bowl.

Add charred corn, diced red onion, chopped bell pepper, and cilantro to the dressed pasta. Fold gently to combine.

In a skillet, melt butter over medium heat. Stir in cayenne and chili powder to create chili butter. Drizzle over salad before serving.

Let salad sit for 10 minutes or chill before serving. Add avocado just before serving.