Bring a large pot of water to a rolling boil over medium-high heat. Add 2 cups of fresh corn kernels and cook for 5–7 minutes until tender. Drain and cool.

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

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

Pour the dressing over the vegetable mixture and toss gently until everything is well-coated.

Top with crumbled feta cheese and chopped cilantro. Chill in the refrigerator for about 30 minutes before serving.