Preheat a grill or grill pan to 400°F (200°C).

Brush corn with a tablespoon of olive oil, season with salt and pepper, and grill for 10–12 minutes, turning every few minutes, until charred and tender.

Place halved cherry tomatoes on the grill, drizzle with a teaspoon of olive oil, and grill for 5 minutes, turning once, until softened.

Cook pasta according to package instructions, then rinse under cold water and drain well.

In a large bowl, combine the cooked pasta, grilled corn kernels, grilled tomatoes, red onion, basil, and feta cheese.

Whisk together olive oil, balsamic vinegar, lemon juice, smoked paprika, garlic powder, salt, and pepper to make the dressing.

Pour the dressing over the salad, toss gently to coat, and chill for at least 15 minutes before serving.