Start by bringing a large pot of salted water to a boil over high heat. Add the small shell pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Once done, drain the pasta and rinse it under cold water to halt the cooking process. Allow it to cool completely.

In a large mixing bowl, combine 30 oz of well-drained whole kernel corn, a can of your choice of zesty Rotel, and chopped green onions. Mix them together until evenly distributed.

In a separate bowl, whisk together mayonnaise and sour cream until smooth and creamy. Blend them into a fluffy consistency.

Gently fold the creamy dressing into the corn and vegetable mixture until everything is well combined.

Sprinkle in the shredded cheddar cheese, folding it into the mixture so that it gets evenly distributed.

Gently fold the cooled pasta into the corn mixture, until the ingredients are thoroughly mixed.

Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Chill for at least 1-2 hours before serving.