Prepare the Dressing: In a medium bowl, combine mayonnaise, sour cream, grated Parmesan cheese, and white vinegar. Whisk together and then add sugar, Dijon mustard, Worcestershire sauce, onion powder, salt, and black pepper.

Cook the Pasta: In a large pot of salted water, bring to a boil and break spaghetti into thirds. Cook for about 8-10 minutes until al dente. Drain and let cool for about 15 minutes.

Combine Ingredients: In a large salad bowl, combine the cooled pasta with diced red pepper, diced red onion, diced cucumber, chopped celery, and whole kernel corn. Gently toss the ingredients together.

Dress the Salad: Pour prepared dressing over the pasta and vegetables. Toss evenly to coat all ingredients with the dressing.

Chill and Serve: Cover the salad and refrigerate for at least one hour. Stir before serving and adjust seasoning if needed.