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.

If using fresh corn, grill or boil the corn until tender, then cut the kernels off the cob. If using frozen corn, thaw it.

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

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

In a large mixing bowl, combine the cooled pasta, corn mixture, and dressing. Toss until everything is well coated.

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