Heat grill to 450°F and season with oil to avoid sticking.
Coat your corn lightly in neutral oil, then transfer to the grill and close the lid. Let cook 5 minutes, flip and continue cooking until the corn is a bright yellow and all of the kernels look plump and slightly charred, about 5 more minutes. Remove and let cool.
While you wait, make the dressing. Add ¼ cup lime juice, ¾ cup avocado oil, 1 tablespoon agave, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon cayenne, ¼ teaspoon paprika and a pinch of salt to a mason jar. Shake until emulsified. Taste and adjust seasoning. It should be spicy, limey and a little sweet.
Once the corn is cool, cut the kernels from the cob: To do this, place a small bowl inside a large bowl and hold the cob vertically on top of the small bow. Run a knife from the top of the cob to the bottom, leaving the kernels to fall into the large bowl. Remove the small bowl and season the corn with a pinch of salt.
Add 500g lettuce to the bowl and crumble 100g feta over top. Cover in dressing and toss to coat.
