Begin by bringing a large pot of salted water to a boil over medium-high heat. Add the small shell pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Once cooked, drain the pasta in a colander and rinse it under cold water until fully cooled to stop the cooking process.

In a spacious mixing bowl, combine the drained whole kernel corn, Rotel tomatoes, and finely chopped green onions. Gently stir the ingredients together using a spatula or wooden spoon, ensuring even distribution.

In a separate mixing bowl, combine the mayonnaise and sour cream. Use a whisk to blend them together until the mixture is smooth and creamy, free of lumps.

Carefully pour the creamy dressing over the vegetable mixture. Stir gently but thoroughly, making sure every kernel of corn and piece of tomato is nicely coated.

Next, add the shredded cheddar cheese to the vegetable and dressing mixture. Using a spatula, fold the cheese in gently until it is evenly distributed throughout the salad.

Once the cheese is well mixed, add the cooled pasta to the bowl. Gently stir until all the ingredients are fully combined.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Place it in the refrigerator to chill for at least 1-2 hours.

After chilling, remove the Fiesta Corn Pasta Salad from the refrigerator. Give it a quick stir and serve it alongside your favorite grilled meats or at potlucks.