Cook pasta according to the package directions, until al dente. When done, rinse under cool water and set aside. While the pasta is cooking, prepare the other ingredients.

Shuck corn, removing all husks and silks. Brush corn with the avocado oil, and grill until slightly charred. Set aside to cool slightly, then slice kernels off the cob and add to a large salad bowl.

Peel and dice avocado, dice bell pepper, tear basil leaves, and shred iceberg lettuce. Add it to the large salad bowl with the corn.

In a high-speed blender (such as a magic bullet), add sour cream, mayo, half of the Cotija cheese, lime juice, garlic, chives, the remaining half of the cilantro, cayenne pepper, and salt & pepper. Blend until smooth. If the dressing is too thick and not blending well, add more lime juice a tablespoon at a time. Taste and adjust salt, pepper, or cayenne if desired. Set aside.

To the large salad bowl with the corn and vegetables, add the cooked pasta, dressing, and remaining Cotija cheese crumbles. Toss until combined. Serve garnished with more Cotija cheese crumbles and cilantro, if desired. Enjoy immediately*.