Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water.

In a large bowl, combine the cooled pasta, corn, halved cherry tomatoes, finely chopped red onion, and fresh cilantro.

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

Pour the dressing over the pasta and vegetables, gently tossing until well-coated.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.