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

Drain the pasta in a colander and rinse under cold water to cool.

In the same pot, add fresh corn kernels and cook for about 5 minutes until tender. Drain and cool.

In a mixing bowl, combine the cooled pasta, corn, cherry tomatoes, red bell pepper, and red onion.

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

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

Garnish with chopped cilantro and serve chilled or at room temperature.