Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente, about 8-10 minutes.

Drain the pasta in a colander and rinse under cold water to cool.

If using fresh corn, grill or boil the corn until tender, about 5-7 minutes. Let cool, then cut the kernels off the cob.

If using frozen corn, simply thaw it in a microwave or by running under warm water.

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

In a large bowl, combine the cooked pasta, sweet corn, cherry tomatoes, red bell pepper, red onion, and cilantro.

Pour the dressing over the salad and toss gently to combine. Adjust seasoning if necessary.

Chill the pasta salad in the refrigerator for at least 30 minutes before serving for the best flavor.

Serve cold and enjoy!