Creating the Mexican Street Corn Pasta Salad is easy and straightforward. Just follow these steps:

1. Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. Grill the Corn: If using fresh corn, grill the corn on medium-high for 8-10 minutes until slightly charred. Once done, let it cool and cut the kernels off the cob.
3. Prep the Vegetables: In a large mixing bowl, combine the halved cherry tomatoes, finely chopped red onion, and fresh cilantro.
4. Mix the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper until smooth.
5. Combine Ingredients: Add the cooled pasta and corn kernels to the vegetable mixture. Pour in the dressing and mix until everything is well coated.
6. Add Cheese: Gently fold in the crumbled feta cheese, being careful not to break it apart too much.
7. Chill: For best flavor, refrigerate the salad for at least 30 minutes to allow the flavors to meld.
8. Taste and Adjust: Before serving, taste and adjust seasoning if necessary, adding more salt, pepper, or lime juice to suit your preference.

These steps will guide you in making this amazing Mexican Street Corn Pasta Salad effortlessly, ensuring a delicious end result!