Pre heat your grill to high heat. Rub the corn with the oil. Grill until charred on all sides, about 20-25 minutes, rotating every 8-10 minutes. Set aside until cool enough to handle.
Put the zucchini noodles in a strainer over a bowl and toss with a pinch of salt.. Let them sit while the corn cooks, so they begin to release their water, tossing occasionally.
Once the zoodles have sat, press out as much moisture as your possibly can, and discard it. Then, cover the zucchini noodles with paper towel and press out more moisture. Do this one more time. It seems excessive, but it's key to a non-watery salad!
Toss the zoodles with the feta cheese and blueberries in a large bowl. Using a sharp knife, scrape off the grilled corn kernels and toss them in.
In a SMALL food processor (mine is 3 cups) process the lime juice, honey, basil and salt until smooth and combined. With the food processor running, stream in the oil until the dressing thickens slightly.
Pour the dressing over the salad and toss to evenly coat. Refrigerate for at least 1 hour before serving, so the flavors develop.