Begin by bringing a large pot of water to a boil over medium-high heat. Add fresh corn kernels and let them cook for 5–7 minutes until tender yet still crisp. Once cooked, drain the corn and allow it to cool completely while you prepare the other ingredients.

In a spacious mixing bowl, combine the cooled corn, diced cucumber, halved cherry tomatoes, and chopped red onion. Gently toss the ingredients together, ensuring even distribution for a colorful and enticing presentation.

In a separate bowl, whisk together mayonnaise, sour cream, freshly squeezed lime juice, chili powder, salt, and pepper until the dressing is smooth and creamy.

Pour the creamy dressing over the vegetable mixture from Step 2. Using a spatula, gently toss everything together until the vegetables are evenly coated with the dressing.

To finish, sprinkle crumbled feta cheese and freshly chopped cilantro on top of the salad.