Begin by bringing a large pot of water to a vigorous boil. Add the fresh corn kernels and cook them for about 5-7 minutes, or until they are tender but still crisp. Once done, drain the corn into a colander and allow it to cool completely before adding it to your salad.

While the corn cools, grab a large mixing bowl. Dice the cucumber into bite-sized pieces, halve the cherry tomatoes, and finely chop the red onion. Combine the chilled corn, cucumber, tomatoes, and red onion in the bowl.

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

Pour the dressing over the vegetable mixture and toss gently until all the veggies are coated evenly.

Sprinkle crumbled feta cheese and freshly chopped cilantro over the top. Let the salad chill in the refrigerator for a short while before serving.