Cook the chicken: Season the chicken breast with salt and black pepper on both sides. Heat a skillet over medium-high heat and sear for 4–5 minutes per side until golden. Transfer to a 400°F oven and bake for 9 minutes, or until fully cooked through. Let rest before slicing. (WATCH VIDEO BELOW)
Cook the pasta: Bring a large pot of salted water to a boil and cook the fusilli pasta until al dente according to package directions. Drain and rinse immediately under cold water to stop the cooking process and cool the pasta completely. Set aside.
Char the corn: Using the same skillet from the chicken, reduce heat to medium and add the butter to deglaze the pan and soak up all that flavor. Add the olive oil and corn kernels in an even layer, seasoning with salt and pepper. Cover and cook for about 5 minutes without stirring, allowing the corn to char and develop color. Remove the lid, stir, and let cool slightly.
Prepare the dressing: In a blender, combine the sour cream, mayonnaise, cottage cheese, feta cheese, lemon juice, garlic powder, and cayenne pepper. Blend until smooth and creamy, then season with salt and pepper to taste.
Assemble the pasta salad: In a large bowl, combine the cooled al dente pasta, charred corn, red onion, parsley, and crumbled feta. Add the sliced chicken and pour over the spicy feta dressing — you may not need all of it. Toss until evenly coated.
Garnish and serve: Transfer to a serving platter and finish with the reserved parsley and feta cheese. Serve immediately or refrigerate until ready to enjoy.
