In a medium bowl, combine mayonnaise, sour cream, and Parmesan cheese. Add in white vinegar, sugar, Dijon mustard, Worcestershire sauce, onion powder, salt, and black pepper. Whisk until smooth and creamy, about 3-4 minutes.

Break the spaghetti into 1-2 inch segments and cook in boiling salted water until al dente, usually 8-10 minutes. Drain and rinse under cold water, then let cool completely for about 15 minutes.

Chop the red pepper, red onion, cucumber, and celery into bite-sized pieces. In a large mixing bowl, combine the cooled spaghetti with the diced veggies and drained corn.

Pour the creamy dressing over the salad mixture and toss everything together until well-coated.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld. Stir before serving.