Cook the pasta according to package directions. Drain the noodles, toss them with olive oil, and set them aside.
In a large cast-iron skillet over high heat, add the corn kernels in a single layer. Heat just until slightly charred (2-3 minutes). Then, flip to char the second side. Remove from heat and set aside.
In a large bowl, mix together the cooked pasta, corn, avocado, green onions, cilantro, jalapeno, bacon, feta, and black beans.
In a separate bowl, make the dressing by whisking together all the ingredients.
Drizzle the dressing over the salad and toss to coat.