Peel corn husks and silks and cook corn in boiling water for 5 minutes. Alternatively, if you have a barbecue, brush corn with some oil and place on barbeque for about 10 minutes, rotating evenly, until corn is nicely charred.
Take corn out of pot or off the grill and allow to cool on a plate.
After corn has cooled, use a sharp knife to cut corn off of ears. Evenly distribute kernels on a wide low serving plate. I like a glass one.
Scatter feta and radishes evenly over corn.
Top with chopped cilantro and a few thin slices of lime.
Squeeze all juice out of remaining piece lime all over salad.
Drizzle on remaining olive oil and sprinkle on some of the chipotle chili powder. Finish with as much freshly cracked pepper as you like.