Bring a large pot of salted water to a boil and cook the pasta until just al dente according to package directions. Drain and rinse briefly with cold water to stop cooking, then set aside to cool.

While the pasta cooks, grill the corn on a hot skillet or outdoor grill, turning until lightly charred on all sides. Let cool, then cut the kernels off the cob.

In a large mixing bowl combine the grilled corn kernels, halved cherry tomatoes, and finely chopped red onion. Stir in the chopped cilantro.

In a small bowl, whisk together the lime juice, olive oil, and a generous pinch of salt and pepper until emulsified. Taste and adjust seasoning.

Add the cooled pasta to the vegetable mixture and pour the dressing over everything. Toss gently until evenly coated.

If using feta, sprinkle it on top and fold lightly to combine.

Chill the salad in the refrigerator for at least 30 minutes to let flavors meld. Serve cold or at cool room temperature.