Preheat oven to 425˚F. In large bowl, stir together corn, mayo, lime zest, lime juice, salt, pepper, cumin and chili powder. Add red pepper, red onion, green onions and half of the cilantro; toss well. Let stand for 10 minutes.
Arrange pita wedges on large parchment paper–lined baking sheet in single layer. Drizzle with olive oil; bake for about 5 minutes or until lightly toasted.
Divide salad evenly among bowls, garnish with feta, if desired and remaining cilantro. Serve with warm pita wedges.