Bring a large pot of salted water to a boil over high heat. Add your fresh corn kernels and let them cook for 5-7 minutes, until they are tender yet still crisp. Once cooked, carefully drain the corn in a colander and allow it to cool completely before moving on to the next step.

While the corn is cooling, take a medium cucumber and dice it into bite-sized pieces. Next, halve one cup of cherry tomatoes and chop half a medium red onion finely. In a large mixing bowl, combine the cooled corn, diced cucumber, halved tomatoes, and chopped onion to create a colorful base for your salad.

In a separate bowl, whisk together ⅓ cup of mayonnaise and ⅓ cup of sour cream until smooth. Add in 2 tablespoons of fresh lime juice, 1 teaspoon of chili powder, and season with salt and pepper to taste. Ensure everything is well mixed.

Pour the dressing over the vibrant vegetable mixture in the large bowl. Gently toss the ingredients together using a spatula, ensuring that all the vegetables are evenly coated with the dressing.

Finally, crumble 1 cup of feta cheese on top of the salad and sprinkle with ¼ cup of fresh cilantro. Serve your salad immediately for the best texture, or refrigerate it for up to an hour to let the flavors meld.