Prepare the Vinaigrette by whisking together lime juice, honey, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Gradually add olive oil while whisking to emulsify.

Boil water in a large pot and dissolve sugar and additional lime juice.

Add shucked corn to boiling water, cover, and let sit for 10 minutes.

Transfer cooked corn to ice-cold water to stop the cooking process, then drain and pat dry.

Cut kernels from the cooled corn cobs into a bowl.

Combine the corn with red bell pepper, grape tomatoes, cilantro, green onions, jalapeno, feta cheese, and red onion in a mixing bowl.

Drizzle the lime vinaigrette over the salad, gently toss to combine.

Serve immediately or chill in the refrigerator for up to an hour before serving.