Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions, adding the corn ears during the last 8 minutes of cooking.

Meanwhile, heat 2 teaspoons of olive oil in a skillet over medium-high heat. Add the chopped red pepper and green onions, cooking and stirring for about 3-5 minutes until tender.

Once the pasta and corn are cooked, drain them together. Transfer the fettuccine to a large serving bowl.

Set the corn aside to cool slightly, then carefully cut it off the cobs with a sharp knife. Add the kernels to the pasta bowl.

Stir in the chopped tomatoes, salt, pepper, the remaining 2 tablespoons of olive oil, and the sautéed pepper mixture. Toss gently to combine.

Top the pasta with crumbled feta cheese and sprinkle it with fresh parsley. Serve immediately and enjoy!