smashed feta tostadas with green goddess corn salad

Make the ranch: 
1 Combine all the ingredients in a food processor or high-speed blender and process until smooth. To thin it out, add more of any of the liquids to taste. 
Make the salad: 
3 Working in batches of two, microwave the corn on HIGH for 4-5 minutes (depending on the size of the cobs). Slice off the stem end (be sure to cut far enough up on the cob to expose the kernels) and push the corn out. (Use a kitchen towel if it's too hot to handle.) The corn should release easily and be clean and perfectly cooked. No silks to deal with! 
4 Slice the kernels off the cob and add to a large bowl. Add the cucumbers, tomatoes, red onion, salt, and several grinds black pepper. Toss with desired amount of ranch (you'll have some leftover); season again to taste. 
Make the smashed feta: 
6 Combine all the ingredients in a bowl and smash with a fork until fully combined and spreadable. Season to taste with freshly-ground black pepper. 
Make and assemble the tostadas:
8 Brush or spray tortillas lightly with oil. To bake: Heat the oven to 375°F with racks in the upper and lower thirds. Divide the tortillas between two baking sheets in a single layer and bake, flipping halfway and rotating baking sheets top to bottom, until lightly browned and crisp, 12 to 15 minutes total. Season with salt. To air fry: Heat the air fryer to 350°F. Air fry in batches in a single layer, flipping halfway, until lightly browned and crisp, 8 to 10 minutes total. Season with salt. 
9 Divide feta between tostada shells. Top with corn salad.