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

Heat a grill or skillet over medium-high heat. Char the sweet corn for 2-3 minutes on each side. Cool slightly and cut the kernels off the cob.

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

In a large bowl, combine cooled pasta, charred corn, diced bell pepper, chopped red onion, and cilantro. Fold together evenly.

Drizzle the cream cheese dressing over the salad and gently fold to coat.

Slice avocado and fold it into the salad just before serving.

Let the salad sit for 15-20 minutes to meld flavors or refrigerate for up to a day before serving.