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

Char the fresh sweet corn on a grill for about 10 minutes or roast in the oven at 425°F for 15-20 minutes. Cut the kernels from the cob.

In a large mixing bowl, combine room-temperature cream cheese, lime juice, and spices. Whisk until smooth.

Add the cooked pasta, charred corn, diced red onion, bell pepper, and cilantro to the bowl, and toss gently.

Fold in diced avocado just before serving to prevent browning.

Let the salad sit for about 15-20 minutes at room temperature before serving with additional olive oil and lime juice, if desired.