Bring a large pot of water to a boil over high heat. Add fresh corn kernels and cook for 5–7 minutes until tender yet crisp. Once cooked, drain the corn and transfer it to a bowl to cool.

In a large mixing bowl, combine the cooled corn, diced English cucumber, halved cherry tomatoes, and finely chopped red onion. Gently toss the ingredients together.

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

Add the prepared dressing to the vegetable mixture in the large bowl. Using a large spoon, gently toss everything together.

Before serving, sprinkle crumbled feta cheese and chopped cilantro on top of the salad.