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

Prepare the corn by grilling or roasting fresh corn until tender and charred, about 10–15 minutes. Cool and cut kernels off the cobs, or drain canned/frozen corn.

In a large mixing bowl, combine the cooled pasta, corn, red onion, bell pepper, and cilantro. Toss gently to combine.

In a separate bowl, whisk together mayonnaise, sour cream/Greek yogurt, lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth.

Pour the dressing over the pasta and vegetable mixture. Fold gently until fully coated. Refrigerate for at least 30 minutes.

Before serving, toss the salad again and garnish with extra cilantro or lime wedges if desired.