Begin by bringing a large pot of water to a rolling boil. Add fresh corn kernels and cook for 5-7 minutes, or until tender yet crisp. Once cooked, drain the corn and spread it out on a plate to cool.

While the corn cools, grab a large mixing bowl and dice your medium cucumber, halve the cherry tomatoes, and chop the red onion. Aim for uniform pieces to ensure even texture and flavor in your salad.

In a separate bowl, combine mayonnaise, sour cream, lime juice, chili powder, salt, and pepper. Using a whisk, blend the ingredients until you achieve a smooth and creamy dressing.

Now that all your components are ready, add the cooled corn to the bowl of diced vegetables. Drizzle the freshly whisked dressing over the mixture and gently toss everything together.

To finish your salad, crumble feta cheese over the top and sprinkle with chopped cilantro for a burst of freshness. Serve immediately or refrigerate for up to 30 minutes to chill before serving.