In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

If using fresh corn, grill it until charred and cut the kernels off the cob. For frozen corn, quickly blanch them in boiling water and then strain.

In a large mixing bowl, combine the cooked pasta, corn, diced red onion, and chopped cilantro.

In a separate bowl, whisk together the mayo, sour cream, lime juice, chili powder, and a pinch of salt until well combined.

Pour the dressing over the pasta mixture and toss gently until everything is coated evenly.

Fold in the crumbled feta and adjust seasoning as needed.

Let the salad sit in the fridge for at least 30 minutes before serving to let the flavors meld together.