Prepare the dressing by whisking together cream cheese, lime juice, chili powder, paprika, and cayenne pepper until smooth.

Cook the pasta in salted boiling water until al dente, about 8-10 minutes, then toss with olive oil and cool.

Grill the corn on medium-high heat for 10-15 minutes until charred, cool, and cut the kernels off.

Combine the cooled pasta, charred corn, diced red onion, bell peppers, and chopped cilantro in a mixing bowl.

Mix the dressing into the salad until everything is well-coated.

Let the salad sit covered at room temperature for 30 minutes to meld the flavors.

Serve chilled or at room temperature, drizzling with additional lime juice if desired.