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Rub the corn with the butter, season with salt and wrap up back in their husks (or in foil if they don’t have husks). Cook on a hot barbecue for around 20 minutes, turning occasionally.
Cook the pasta in salted boiling water for 10-12 minutes or as per the packet instructions. Once cooked, drain and run under cold water, stirring until it’s all cold. This step is important to prevent it sticking together.
In the meantime, mix the dressing ingredients together. When the corn is ready, slice it off the cob, then mix it with the pasta along with the dressing, half the spring onions, half the coriander and half the feta. If the salad isn’t already in the serving bowl, transfer it, then sprinkle with the remaining ingredients (including the Tajín, if using) and serve.