Bring a large pot of salted water to a boil. Add 1 pound of pasta and cook according to package instructions until al dente. Drain the pasta and run it under cold water to stop the cooking process. Set aside to cool.

If using fresh corn, grill the ears until they have a nice char, about 10 minutes over medium heat, turning occasionally. If using frozen corn, sauté it in a skillet over medium heat until fully heated and slightly charred. Let it cool briefly before adding to the salad.

Dice the red onion and chop the cilantro, setting aside for later.

In a small bowl, whisk together the lime juice, olive oil, chili powder, salt, and pepper until well blended.

In a large mixing bowl, add the cooled pasta, charred corn, diced onion, chopped cilantro, and crumbled feta cheese. Gently fold in the lime dressing.

Cover the bowl with plastic wrap and let the salad chill in the refrigerator for at least 30 minutes. Once chilled, give the salad another gentle toss and adjust seasoning with extra salt or lime juice if necessary.