Bring a large pot of water to a boil, and cook the fresh corn kernels for 5-7 minutes until tender yet still crisp. Drain and cool under cold water.

In a mixing bowl, combine the cooled corn with diced cucumber, halved cherry tomatoes, and chopped red onion. Stir until evenly mixed.

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

Pour the dressing over the mixed vegetables and toss gently to coat.

Sprinkle crumbled feta and chopped cilantro over the salad. Chill for about 30 minutes before serving.

Serve in a bowl at your gathering and enjoy the refreshing flavors.