Boil water in a large pot, add salt, and cook the small shell pasta according to package instructions for 8-10 minutes. Drain and rinse under cold water.

In a mixing bowl, combine the drained corn, Rotel, and chopped green onions. Stir gently to mix.

In a separate bowl, mix together the mayonnaise and sour cream until smooth.

Fold the creamy dressing into the salad mixture until well coated.

Gently mix in the shredded cheddar cheese ensuring even distribution.

Add the cooled pasta to the salad and mix carefully with a spatula.

Cover and chill in the refrigerator for at least 1-2 hours before serving.

Stir gently before serving. Enjoy with grilled meats or a refreshing drink.