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

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

In a skillet over medium heat, add the fresh corn kernels and sauté for about 5 minutes until slightly charred. Remove from heat and let cool.

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

In a large mixing bowl, combine the cooked pasta, sautéed corn, cherry tomatoes, red bell pepper, red onion, and cilantro.

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

Chill in the refrigerator for at least 30 minutes before serving for best flavor. Serve cold.