Begin by bringing a large pot of salted water to a rolling boil. Add fresh corn kernels and cook for 5–7 minutes until they are tender but remain crisp. Drain the corn and let it cool completely.

In a spacious mixing bowl, combine the cooled corn with diced medium cucumber, halved cherry tomatoes, and finely chopped red onion. Stir gently with a spatula to mix well.

In a medium bowl, whisk together mayonnaise, sour cream, fresh lime juice, chili powder, salt, and pepper until smooth and creamy.

Carefully pour the dressing over the vegetable mixture in the large bowl, and gently toss all ingredients until evenly coated.

To finish, sprinkle crumbled feta cheese and chopped cilantro on top. Allow the salad to sit for about 15–20 minutes before serving.