Cook the Pasta: Bring a large pot of salted water to a boil over high heat.

Add the ditalini pasta and cook according to package instructions.

Drain and rinse the pasta with cold water until cool. Set aside.

Char the Corn: Heat a large skillet with a tight-fitting lid over high heat.

Add 3 tablespoons of extra virgin olive oil to the hot skillet.

Add the corn kernels in an even layer. Season with salt and pepper to taste.

Cover the skillet immediately to avoid splatter and cook for 5 minutes without stirring, until the corn is charred and cooked through.

Remove the lid, reduce the heat to medium, and add 2 cloves of minced garlic.

Stir and cook for an additional 1-2 minutes. Remove from heat and let cool.

Mix the Salad: In a large bowl, combine the cooled pasta, charred corn, diced red onion, chopped parsley, and sliced scallions.

Add ⅓ cup of crumbled feta cheese, reserving some for garnish.

Prepare the Dressing: In a blender, combine sour cream, mayonnaise, cottage cheese, 1 cup of feta cheese, lime juice, garlic powder, and cayenne pepper.

Blend until smooth. Season with salt and pepper to taste.

Combine Ingredients: Pour the spicy feta dressing over the pasta salad (you may not need all the dressing).

Toss to combine, ensuring everything is evenly coated.

Garnish and Serve: Transfer the salad to a serving platter.

Garnish with the reserved parsley, scallions, and crumbled feta cheese.

Serve immediately or refrigerate until ready to serve. If making ahead, store garnishes separately and add just before serving.