In a small bowl, combine mayonnaise, sour cream, Parmesan cheese, white vinegar, sugar, Dijon mustard, Worcestershire sauce, onion powder, salt, and black pepper. Whisk until smooth and set aside.

Break the spaghetti into 1-2 inch pieces. Cook in boiling salted water for 8-10 minutes until al dente, then drain and let cool for approximately 15 minutes.

Chop the red pepper, cucumber, red onion, celery, and prepare the corn. Aim for a uniform dice.

In a large bowl, combine the cooled pasta with the diced vegetables, gently tossing to incorporate evenly.

Pour the creamy dressing over the salad and gently toss until well-coated.

Cover the bowl and refrigerate for at least 1 hour before serving.