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Cook risoni in a saucepan of boiling, salted water following packet directions or until al dente. Drain and refresh under cold running water. Drain well. Transfer to a large bowl.
Meanwhile, heat a barbecue grill or chargrill pan on high. Add corn and grill (no need to oil), turning, for 12-15 minutes or until charred and the kernels are tender. Set aside to cool.
Heat oil in a large, non-stick frying pan over medium-high heat. Add chorizo and cook, stirring, for 3 minutes or until browned. Transfer to a plate lined with paper towel to drain.
Place fetta and yoghurt in a bowl. Use a fork to mash until smooth. Add extra oil, lemon juice and water. Season. Stir well to combine. Set aside.
Use a sharp knife to cut down the length of each cob, close to the core, to remove the kernels. Add kernels to the cooled risoni. Add the chorizo, tomato and chopped parsley. Season. Gently toss to combine. Transfer half of the salad mixture to a serving plate. Drizzle with half of the dressing. Top with remaining mixture and dressing. Sprinkle with extra parsley leaves, to serve. Watch our step-by-step video below to see how to make our chorizo, corn and risoni creamy pasta salad recipe.