Cook the pasta in a large pot of salted boiling water according to package directions, about 8-10 minutes, until al dente, then drain and rinse under cold water.

Combine the corn, Rotel tomatoes, and chopped green onions in a large mixing bowl.

In a separate bowl, mix the mayonnaise and sour cream until smooth and creamy.

Pour the dressing over the corn and tomato mixture and stir to combine.

Fold in the cheddar cheese, then mix in the cooled pasta until evenly incorporated.

Cover and chill the salad for at least 1-2 hours before serving.

Stir gently before serving and check for seasoning.