Bring a large pot of salted water to a boil. Cook rotini pasta until al dente (8-10 minutes), drain, and rinse under cold water.

In a mixing bowl, combine cooled pasta, corn kernels, halved cherry tomatoes, chopped red onion, crumbled feta cheese, and fresh cilantro. Toss gently.

In another bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until smooth.

Pour dressing over pasta mixture and fold gently to combine, being careful not to mash the ingredients.

Cover and refrigerate for at least 30 minutes before serving. Stir before serving.