Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package instructions until al dente, typically about 8–10 minutes. Once cooked, drain the pasta in a colander and rinse it under cold water.

While the pasta is cooling, soak the chopped red onion in a bowl of cold water for about 10 minutes. After soaking, drain the onions and allow them to dry a little before adding to your salad.

In a measuring cup, whisk together the mayonnaise, sour cream, finely chopped jalapeños, fresh lime juice, cilantro, chives, garlic powder, chili powder, and milk until smooth.

In a large mixing bowl, combine the drained rotini pasta, soaked red onions, diced sweet bell peppers, fresh corn kernels, and halved cherry tomatoes. Toss together, then finely pour the cilantro lime dressing over the mixture.

Cover the bowl and refrigerate the salad for at least 1 hour, preferably overnight, before serving. Stir gently to redistribute the dressing and flavors before plating.