Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.

In the same pot, add the fresh corn kernels and cook for 2-3 minutes until tender. Drain and let cool.

In a mixing bowl, whisk together Greek yogurt, mayonnaise, lime juice, chili powder, garlic powder, salt, and black pepper until smooth.

In a large mixing bowl, combine the cooled pasta, corn, cherry tomatoes, red bell pepper, and green onions.

Pour the creamy dressing over the pasta mixture and toss until well combined.

Garnish with chopped cilantro and crumbled feta cheese before serving. Enjoy your creamy street corn pasta salad!