Bring a large pot of salted water to a boil and cook the macaroni according to the package instructions until it reaches an al dente texture.

Drain the pasta and immediately rinse it under cold running water. This stops the residual heat from overcooking the noodles. Set the cooled pasta aside.

In a small mixing bowl, whisk together the sour cream, mayonnaise, lime zest, lime juice, garlic, taco seasoning, sugar, and salt until smooth.

While whisking constantly, slowly drizzle in the vegetable oil. This technique helps the dressing emulsify for a uniform texture.

Prepare your corn based on the type you have. If using fresh ears, cut the kernels from the cob. For deeper flavor, you may char the kernels in a skillet or on a grill until lightly browned. If using canned or frozen corn, ensure it is fully drained.

In a large bowl, combine the cooled macaroni, prepared corn, diced red peppers, jalapeño, green onions, cilantro, and crumbled feta.

Pour the dressing over the ingredients and toss gently until every component is evenly coated.

Top the salad with the reserved vegetables, cheese, and a light dusting of taco seasoning if desired.

Serve the salad immediately or cover it and let it chill in the refrigerator for 1 to 2 hours to allow the flavors to meld.