01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain thoroughly and rinse under cold water to cool completely.
02 - In a small bowl, vigorously whisk together the mayonnaise, sour cream, white wine vinegar, Dijon mustard, garlic powder, salt, and pepper until well emulsified. Set aside.
03 - In a generous mixing bowl, combine the cooled pasta, drained sweet corn kernels, diced orange bell pepper, cubed cheddar cheese, and mozzarella pearls.
04 - Drizzle the prepared dressing evenly over the ingredients in the mixing bowl. Toss gently using a large spoon to ensure all components are lightly coated.
05 - To achieve the festive 'candy corn' aesthetic, carefully layer the salad within a clear serving bowl or container. Begin with the sweet corn at the base, followed by the orange bell pepper and cheddar cheese mixture in the middle section, and conclude with a top layer of mozzarella.
06 - If desired, sprinkle the top of the layered salad with freshly chopped chives or parsley for a vibrant finish.
07 - Refrigerate the assembled pasta salad for a minimum of 15 minutes to allow the flavors to harmonize and the salad to chill thoroughly.