Dice the red pepper into 1/4-inch pieces, finely dice the red onion, seed and mince the jalapeño, and finely mince the garlic clove. Chop the cilantro and set aside. This prep work ensures everything is ready to go once the corn is cooked, keeping the salad fresh and preventing oxidation of the delicate vegetables.

Bring a pot of salted water to a boil and cook the corn ears for 3 minutes—this brief cooking brings out sweetness while keeping the corn tender and fresh. Immediately transfer the corn to an ice bath to stop the cooking process. Once cooled, slice the kernels off the cob into a large mixing bowl, being careful to get about 3 cups of kernels.

In a small bowl, whisk together the eggless mayo, lime juice, apple cider vinegar, and minced garlic until smooth and well combined. Add the chili powder, cumin, smoked paprika, chili-lime seasoning, sea salt, and black pepper to the dressing, whisking until all spices are fully incorporated and the flavor is balanced. Taste and adjust seasoning as needed—I like to add a splash more lime juice if the dressing tastes too rich.

Add the diced red pepper, red onion, minced jalapeño, and freshly chopped cilantro to the corn in the large bowl. Pour the dressing over the vegetables and gently toss until everything is evenly coated and well combined. Fold in the dairy-free feta crumbles last so they don't break down too much from excessive mixing. I prefer to let the salad sit for 10-15 minutes before serving so the flavors can meld together beautifully.

Transfer the salad to a serving bowl or individual plates. Serve the salad warm right after assembly, or chill it in the refrigerator for a refreshing cold version—both work beautifully with this recipe. If desired, sprinkle additional chili-lime seasoning or a pinch of smoked paprika over the top for extra visual appeal and flavor.