Cook the frozen corn according to the package directions, then drain and set aside to cool.
Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Drain and rinse briefly with cold water to stop cooking and cool the pasta.
In a large mixing bowl, combine the mayonnaise, grated Parmesan, garlic powder, and cracked pepper; stir until smooth.
Add the drained pasta and cooked corn to the bowl with the dressing and toss until evenly coated. Season with salt to taste.
Cover and refrigerate for a couple of hours before serving to allow the flavors to meld.
