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Wash and dry produce. Drain corn, then pat dry with paper towels. Halve, peel, and thinly slice shallot. Quarter lemon. Heat a large drizzle of oil in a large pan over high heat. Add corn and shallot; cook, stirring occasionally, until corn is slightly charred and shallot begins to soften, 2-3 minutes. Reduce heat to medium-high. Stir in Blackening Spice and a pinch of salt; cook until corn is golden and charred in spots, 2-3 minutes more. Transfer blackened corn mixture to a large bowl; let cool at least 5 minutes. Stir in dressing, half the feta, and juice from two lemon wedges; taste and season with salt. Sprinkle with remaining feta and serve.