Begin by bringing a large pot of salted water to a boil. Carefully add the fresh corn kernels and boil for 5–7 minutes until tender-crisp. Drain the corn, then rinse it under cold water to stop the cooking process and set aside to cool completely.

In a spacious mixing bowl, combine the cooled corn with diced English cucumber, halved cherry tomatoes, and finely chopped red onion. Gently toss the ingredients together, allowing the sweet and crunchy textures to blend.

In a separate bowl, whisk together mayonnaise, sour cream, fresh lime juice, chili powder, salt, and pepper until smooth. Adjust the seasoning to taste.

Pour the prepared dressing over the mixed vegetables. Gently fold the dressing into the salad until thoroughly coated.

Just before serving, sprinkle crumbled feta cheese and finely chopped cilantro over the top of your salad. Serve chilled or at room temperature.