Begin by bringing a large pot of water to a rolling boil. Add fresh corn kernels and cook for 5-7 minutes until tender yet crisp; drain the corn and transfer it to a bowl to cool completely.

In a spacious mixing bowl, combine the cooled corn, diced cucumber, halved cherry tomatoes, and finely chopped red onion. Gently fold the ingredients together with a spatula.

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

Carefully pour the creamy dressing over the vegetable mixture, using a spatula to gently toss until everything is evenly coated.

For the finishing touch, sprinkle crumbled feta cheese and freshly chopped cilantro over the top of the salad. Serve chilled.