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

In the same pot, add the fresh corn kernels and cook for 2-3 minutes until tender. Drain and set aside.

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

In a large mixing bowl, combine the cooked pasta, corn, cherry tomatoes, red bell pepper, and green onions.

Pour the dressing over the pasta mixture and toss until everything is well coated.

Garnish with chopped cilantro and crumbled feta cheese if desired. Serve chilled or at room temperature.