Cook the corn in salted boiling water for 4–5 minutes, grill it for about 8–10 minutes while turning, or sauté the kernels in a hot skillet for 5–7 minutes. If using frozen corn, thaw it first and briefly sauté it until hot and lightly colored.

Let the corn cool slightly, then cut the kernels from the cobs if using whole ears. Hold each cob upright on a cutting board and slice downward with a sharp knife, keeping your hand above the blade.

Whisk the olive oil, lime juice, red wine vinegar, honey or sugar, cumin, chili powder, kosher salt, and black pepper in a small bowl. Taste a drop and adjust the balance only after all the dressing ingredients are combined.

Place the corn, red bell pepper, red onion, jalapeño, and chopped cilantro or parsley in a large mixing bowl. Toss gently so the vegetables remain distinct and colorful.

Pour the dressing over the corn mixture while the corn is still slightly warm and toss thoroughly. Rest the salad for 10–20 minutes so the lime and spices can soak into the kernels.

Fold in the feta gently after the mixture has cooled somewhat, keeping the cheese in visible crumbles. Taste and adjust with more lime juice, salt, or chili before serving.