Grill the corn on medium-high heat for about 10 minutes, turning occasionally until charred. Remove from heat and let cool before cutting the kernels off the cob.

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

In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, garlic powder, salt, and black pepper until smooth.

Pour the dressing over the salad mixture and toss gently to combine. Spoon the salad into serving cups and top with crumbled feta cheese. Serve with lime wedges.