Cook the pasta according to package. Drain and rinse with cold water to cool.
In a medium bowl, mix together the mayo, sour cream, lemon juice, olive oil, garlic powder, salt, red pepper flakes and pepper until well combined.
In a large bowl, combine the cooked and cooled pasta, drained sweet corn, chopped cilantro and crumbled queso fresco.
Pour dressing over the pasta mixture and toss to coat evenly.
Refrigerate the pasta salad for at last 30 minutes to allow the flavors too meld.
Serve chilled and enjoy!
