Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package instructions, typically around 8-10 minutes, until al dente. Stir occasionally to prevent sticking. Once done, drain the pasta and rinse it under cold water to stop the cooking process, allowing it to cool completely.

While the pasta is cooking, shuck the fresh corn and, if desired, grill it for extra flavor. Grill the corn for about 5-7 minutes, turning occasionally until lightly charred and cooked through. Allow the corn to cool slightly before cutting the kernels off the cob into a bowl.

In a large mixing bowl, combine the cooled rotini pasta and fresh corn. Add creamy mayonnaise, freshly squeezed lime juice, chopped cilantro, crumbled feta cheese, and a dash of chili powder. Mix all the ingredients together gently.

Season your salad with salt and pepper to taste. Once seasoned, cover the bowl and chill in the refrigerator for about 15 minutes.

When ready to serve, give the pasta salad a gentle stir. Serve in bowls or on plates, garnishing with additional cilantro leaves or lime wedges.