Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.

Set the cooked pasta aside in a large mixing bowl.

Grill the corn on medium-high heat until charred, about 8-10 minutes, turning occasionally. Allow to cool, then cut the kernels off the cob.

In the bowl with the pasta, add the grilled corn, cherry tomatoes, red bell pepper, red onion, and cilantro.

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

Pour the dressing over the pasta salad and toss gently to combine.

Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Serve cold, garnished with additional cilantro if desired.