Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook for 8–10 minutes until al dente, stirring occasionally.

Once cooked, drain the pasta in a colander and rinse it under cold water.

In a large mixing bowl, combine the cooled rotini pasta with corn kernels, halved cherry tomatoes, finely chopped red onion, crumbled feta cheese, and chopped fresh cilantro.

In a separate small bowl, whisk together mayonnaise, sour cream, fresh lime juice, chili powder, garlic powder, salt, and pepper until smooth.

Pour the creamy dressing over the pasta mixture and gently toss to coat.

Cover the mixing bowl and refrigerate for at least 30 minutes.

Before serving, give the salad a gentle toss and adjust seasoning as needed.