Preheat the grill to medium-high heat. Grill the corn for about 10 minutes, turning occasionally, until charred. Remove from grill and let cool slightly before cutting the kernels off the cob.

In a large mixing bowl, combine the grilled corn kernels, cherry tomatoes, cucumber, red onion, and cilantro.

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

Pour the dressing over the salad mixture and toss until everything is well coated. Adjust seasoning if necessary.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Enjoy!