Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook for 8–10 minutes until al dente, then drain and rinse under cold water.

Prepare the Vegetables: In a mixing bowl, add corn, cherry tomatoes, red onion, and cilantro. Toss gently to combine.

Whisk the Dressing: In a small bowl, combine mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until smooth.

Combine Everything: Add the cooled pasta to the vegetable mixture, drizzle with the dressing, and toss gently.

Chill to Meld Flavors: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.

Final Touches Before Serving: Stir the salad before serving and adjust seasoning if necessary.