Preheat your grill to medium-high heat. Add the corn cobs and grill, turning every few minutes, for about 10–15 minutes until they are beautifully charred.

Once the corn is cool enough to handle, carefully slice the kernels off the cob and place them in a large mixing bowl.

Add the halved cherry tomatoes, finely chopped red onion, diced red bell pepper, and minced jalapeño to the bowl with corn, tossing gently to combine.

In a separate small bowl, whisk together the Greek yogurt, lime juice, olive oil, chili powder, smoked paprika, garlic powder (if using), salt, and black pepper until smooth and creamy.

Drizzle the dressing over the corn and vegetable mixture. Gently fold everything together until all ingredients are well coated with the dressing.

Stir in the fresh cilantro, then transfer the salad to a serving bowl. Finish with crumbled feta and lime wedges for an extra touch.