Airfry the corn on the cob for 17 minutes at 190 degrees Celsius, turning halfway through.
Meanwhile, boil the macaroni in salty water and prepare the creamy sauce by combining the cottage cheese, cream cheese, smoky harissa, lemon juice, spring onions, and pasta water. Mix well to combine.
Once the corn is cooked, rinse under cold water to soften and reduce the heat. Slice carefully and add to the sauce along with the drained pasta.
Mix everything and crumble the feta cheese. Serve warm or cold.
