Begin by grilling two ears of corn over medium-high heat for about 10-12 minutes, turning occasionally, until the kernels develop a nice char and are tender.

Let the grilled corn cool slightly before cutting the kernels off the cob with a sharp knife.

Meanwhile, slice a cucumber into quarter-inch cubes and finely dice a small red onion.

In a large mixing bowl, combine the grilled corn kernels, diced cucumber, and red onion.

Sprinkle crumbled feta and chopped cilantro over the mixture, gently folding everything together.

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

Drizzle the dressing over the salad and toss everything together.

Refrigerate the salad for at least 15 minutes before serving.