Cook fettucine according to package directions. While noodles are cooking,
mix together the mayonnaise, parmesan, pepper, and garlic powder and set aside.
About a minute before the noodles are finished, throw the corn into the pot for a minute
or two. This will quick-cook the corn. Drain the noodles and corn and rinse well with cold
water until cool. Drain again. Place into a large bowl and mix in the dressing. This can be
eaten right away but tastes better if it sists in the fridge for several hours first. Garnish
with sliced green onions if desired.