Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package instructions, approximately 8–10 minutes, until al dente. Drain and rinse under cold water.

In a large mixing bowl, combine the cooled rotini pasta with corn, cherry tomatoes, red onion, feta cheese, and cilantro. Gently toss until well mixed.

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

Pour the dressing over the pasta mixture. Gently toss until the pasta and vegetables are evenly coated.

Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.