Start by heating up your grill pan over medium-high heat. Brush corn with vegetable oil, then grill until it’s charred and has nice grill marks.

Set the grilled corn aside to cool. Once you can handle it, carefully cut the kernels off the cob using a knife.

In a pot, cook the ditalini pasta in salted boiling water. Keep an eye on it to ensure it's al dente based on package directions, then drain and set aside.

In a bowl, mix together Greek yogurt, sour cream, mayonnaise, lime juice, chopped cilantro, and Sriracha until everything is well combined.

In a large mixing bowl, add the cooked pasta, corn kernels, diced green bell pepper, and green onions. Pour the dressing over the mixture and toss everything together until it's nicely coated.

Top with crumbled feta cheese, then sprinkle chili powder, smoked paprika, and additional chopped cilantro for a pop of flavor.

Refrigerate the salad for about 30 minutes to let the flavors meld. Serve chilled, garnished with lime slices.