Begin by boiling water in a large pot over high heat. Once boiling, add the small shell pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain the pasta in a colander and rinse it under cold water until cooled.

In a spacious mixing bowl, combine the drained whole kernel corn, diced Rotel, and finely chopped green onions. Gently toss the ingredients together until evenly mixed.

In a separate bowl, whisk together mayonnaise and sour cream until smooth and well blended.

Pour the creamy dressing over the corn and Rotel mixture. Gently fold the ingredients together.

Carefully fold in the shredded cheddar cheese, ensuring it is evenly distributed throughout the mixture.

Next, add the cooled pasta to the salad mix, gently stirring until fully combined.

Cover the bowl tightly and place it in the refrigerator for at least 1-2 hours, or overnight for best flavor.

When ready to serve, give the salad a gentle stir and serve it chilled.