Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the rotini pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

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

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

Pour the creamy dressing over the pasta and veggie mixture. Use a spatula to gently toss until evenly coated.

Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.