First, boil a pot of water. Add the elbow macaroni to the pot. Cook it for about six minutes. It should be slightly firm. Drain the water well. Put the pasta aside for later.

Open both cans of corn. Drain the whole kernel corn. Keep the liquid in the cream-style corn. Pour both into a large bowl. Stir them together until mixed.

Add the sour cream to the bowl. Pour in the melted butter. Stir these into the corn mixture. It should look very smooth now. This makes the dish very moist.

Add the cooked pasta to the bowl. Toss in the cubed cheddar cheese. Use a big spoon to stir. Ensure every noodle is covered. The cheese will melt beautifully later.

Sprinkle in the salt and pepper. You can add garlic powder too. Stir one last time. Taste a tiny bit if you want. Adjust the salt to your liking.

Spray your baking dish with oil. This prevents the pasta from sticking. Pour the mixture into the dish. Spread it out into an even layer. It is ready for the oven.

Preheat your oven to 350 degrees. Place the dish on the middle rack. Bake it for about 30 minutes. The top should look golden brown. The cheese should be bubbling.

Take the dish out of the oven. Let it sit for five minutes. This helps the sauce thicken up. Scoop it out and enjoy warm. It tastes better when fresh.