Bring a large pot of salted water to a boil, add pasta, and cook according to package instructions until al dente, about 9-11 minutes. Drain and toss with olive oil.

Preheat grill or oven to medium-high heat. Grill corn for 10-15 minutes until charred and tender, then cut kernels from cobs.

In a mixing bowl, blend cream cheese, lime juice, and cayenne or chili powder until creamy and smooth.

Add cooled pasta, charred corn, red onion, and bell pepper to the dressing and toss gently to coat.

Fold in avocado just before serving to prevent browning.

Chill in the refrigerator for at least 30 minutes to meld flavors before serving.