In a small bowl, whisk together the fresh lime juice, honey, cayenne pepper, garlic powder, onion powder, salt, and black pepper until well combined. Gradually drizzle in the olive oil until emulsified and creamy. Set aside.

In a large pot, bring water to a boil and dissolve a bit of sugar with some lime juice. Add the corn, cover, and turn off the heat. Let it sit for about 10 minutes until tender but crisp.

Prepare an ice bath in a large bowl with ice water. Transfer the corn to the ice bath to stop cooking, keeping the corn bright and crunchy.

In a large mixing bowl, combine corn, diced red bell pepper, halved grape tomatoes, chopped cilantro, and chopped green onions. Fold in the minced jalapeno, feta cheese, and sliced red onion.

Drizzle the lime vinaigrette over the mixture and gently toss to coat all ingredients.

Transfer to a serving platter or individual bowls and serve fresh.