Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.

In a large mixing bowl, combine the cooked macaroni, corn, cherry tomatoes, and red onion.

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

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

Gently fold in the crumbled feta cheese and chopped cilantro.

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

Serve chilled or at room temperature, garnished with additional cilantro if desired.