Boil a pot of salted water and cook the rotini pasta until al dente.

Drain the pasta and rinse it under cold water to stop the cooking process.

In a large bowl, mix the cooled pasta with corn, halved cherry tomatoes, finely chopped red onion, and diced bell pepper.

In another bowl, blend the mayonnaise, sour cream, lime juice, chili powder, garlic powder, and a pinch of salt and pepper until creamy.

Drizzle the dressing over the pasta mixture and gently fold everything together until well coated.

If desired, add chopped cilantro and crumbled feta, mixing carefully.

Cover the bowl with plastic wrap and chill in the refrigerator for at least half an hour.

Serve the salad cold or at room temperature.