For the dressing:

• 4 ounces room temperature cream cheese
• 1/3 cup sour cream
• 2 tablespoons extra virgin olive oil
• 1–2 grated garlic cloves
• 1 tablespoon fresh chives, chopped
• Salt and pepper to taste
• 3/4 cup crumbled cotija or feta cheese

For the salad:

• 1 pound of short pasta
• 1 head romaine lettuce, shredded
• 2 cups grilled or roasted corn (from 3–4 fresh ears)
• 1/2 cup fresh basil, torn
• 1/2 cup fresh cilantro, chopped
• 1/2 cup spicy cheddar cheese, diced
• 1 avocado, diced

For the chili butter:

• 4 tablespoons salted butter
• 2 teaspoons smoked paprika
• 2 tablespoons chili powder
• 1/2 to 2 teaspoons cayenne pepper, adjust to preference