In a large bowl, combine the thawed corn, diced red bell pepper, diced purple onion, and diced jalapeño pepper.
In a separate bowl, whisk together the plain Greek yogurt, mayonnaise, salt, black pepper, and garlic powder until smooth.
Gently stir the creamy dressing into the corn mixture until well combined.
Add the chopped cilantro to the salad and stir to distribute evenly.
Refrigerate the salad until ready to serve, allowing the flavors to meld together.
Serve chilled as a refreshing side dish alongside your favorite grilled meats or as a topping for tacos or nachos.