Bring a large pot of salted water to a boil. Add 1 pound of your chosen short pasta and cook until al dente, about 8-10 minutes. Drain, reserving 1/4 cup of the pasta water, and rinse under cool water if not using immediately.

Grill or roast 2 cups of corn on the cob until charred and tender, about 8-10 minutes on the grill or 20-25 minutes in the oven. Let cool slightly before cutting the kernels off.

In a medium saucepan over medium heat, melt 1 tablespoon of butter. Add 2 tablespoons of extra virgin olive oil and 1-2 cloves of grated garlic. Sauté for 30-60 seconds until fragrant.

Reduce heat and add 4 ounces of room temperature cream cheese. Stir until melted. Mix in 1/3 cup of sour cream, then season with salt and pepper.

In a large mixing bowl, combine the cooked pasta, charred corn, shredded romaine, torn basil, chopped cilantro, and diced spicy cheddar. Toss gently.

Drizzle warm dressing over the pasta mixture and add 1 diced avocado. Toss until coated, adding reserved pasta water as needed.

Top with 3/4 cup of crumbled cotija cheese and 1 tablespoon of chopped chives. Serve immediately or chill for a couple of hours.