Begin by bringing a large pot of salted water to a rolling boil. Add the rotini or penne pasta and cook for 7 to 9 minutes, or until al dente. Drain and rinse under cold water.

While the pasta is cooling, prepare the corn. Slice kernels off fresh corn cobs or ensure frozen/canned corn is thawed and well-drained.

In a mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. Whisk until smooth and well-blended.

In a large mixing bowl, add the cooled pasta, prepared corn, halved cherry tomatoes, finely chopped red onion, and chopped cilantro. Mix gently to combine.

Pour the creamy dressing over the pasta salad mixture and toss gently until everything is evenly coated.

Cover the salad with a lid or plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.