Place the corn, bell peppers, cilantro, red onion, jalapeno, and green onion into a large bowl and stir to combine.
Whisk together the mayonnaise, sour cream, lime juice, sugar, salt, pepper, garlic powder, onion powder, cumin, and paprika in a medium mixing bowl.
Pour the dressing over the salad and stir to coat the veggies.
Cover the bowl with plastic wrap and place it in the fridge for at least 2 hours to chill, and the flavors can mingle. (Do not skip this step! It really helps the flavors to develop.)
When you're ready to eat, unwrap the bowl and give the salad a good stir before serving (Every time you serve it, the salad will need to be stirred because the dressing may fall to the bottom of the bowl.)
Notes
You can use frozen or fresh corn for this recipe. You'll need 10 ounces of frozen corn or 4 ears of fresh corn to equal 2 cups. If using fresh corn, shuck the corn, boil them for 4-5 minutes, and then cool. Cut the kernels from the cob and you're ready to go. You can also grill the corn for some added flavor if you prefer.
Other items you can add: roasted red peppers, black beans, cojita cheese, poblanos, cucumbers, and tomato. Just make sure you small dice any additional vegetables so they are small like the other ingredients.
To make it spicier, add some hot sauce, cayenne, or chipotle powder to the sauce. You can also leave in the jalapeno seeds or add more jalapenos.
Store any leftovers in the fridge in an airtight container for up to 3 days.