Slice the corn kernels from the cobs with a sharp knife. Heat the olive oil in a stainless steel pan over high heat. Add the corn and allow it to char and caramelize before stirring. Cook for another minute or two, then add the diced peppers and continue to cook for another 2-3 minutes. Corn and peppers should be tender, but still crisp. Remove from heat and add in the mayonnaise, green onions, parsley, jalapeño, feta, lime or lemon juice, and smoked paprika. Season with salt and pepper and serve warm or at room temperature.