In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, garlic powder, salt & pepper. Set the bowl aside while you cook your macaroni and corn.

Fill a large stockpot 3/4 full of water and bring to a boil.

Add in your pasta and cook to package directions for al dente (usually 8 to 12 minutes).

Once cooked, drain and rinse under cold water.

Drain again and add to your mixing bowl.

Toss to combine with the dressing mixture.

Grill your corn on the BBQ in the husks for approx 10 min & then remove from husks & grill another 7-10 minutes

Once cooked, cut off cob & add to your bowl of other ingredients.

Add the tomatoes, beans and cheese.

Toss gently until all ingredients are combined and well distributed throughout.

Cover and place in refrigerator for at least 1 hour prior to serving.