In a large mixing bowl, combine the softened cream cheese and freshly squeezed lime juice. Whisk until smooth, about 2-3 minutes. Season with salt and pepper.

Bring a pot of salted water to a rolling boil. Add short pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and toss with dressing while warm.

Fold in sweet corn, diced red onion, and colorful bell pepper into the pasta mixture. Stir gently to mix evenly.

Sprinkle in crumbled Cotija cheese and chopped cilantro, stirring gently to combine.

Heat a skillet over medium heat, add butter, cayenne, and chili powder. Stir for 1 minute. Drizzle over pasta salad and toss gently.

Serve immediately or refrigerate for 15-20 minutes for flavors to meld. Adjust seasoning before serving if desired.