Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the rotini pasta and cook according to the package directions, usually about 8 to 10 minutes, until al dente. Once cooked, drain the pasta in a colander and rinse it under cold running water to stop the cooking process and cool it down.

In a large mixing bowl, combine the cooled rotini pasta with the corn kernels, halved cherry tomatoes, and finely chopped red onion. Next, add crumbled feta cheese and fresh cilantro to the bowl. Toss all the ingredients gently together to ensure even distribution.

In a separate mixing bowl, whisk together mayonnaise, sour cream, freshly squeezed lime juice, chili powder, garlic powder, and a pinch of salt and pepper. Blend until you achieve a smooth and creamy consistency.

Drizzle the prepared dressing over the pasta mixture in the large bowl. Toss the salad until all components are beautifully coated in the creamy dressing.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. When ready to serve, give it a gentle toss and adjust the seasoning if necessary.