For the salad: Brush corn with olive oil and place directly on hot grill. Cook until char marks appear, rotating until all sides are speckled with char spots (10-12 minutes). Let cool before removing kernels with a sharp knife. Combine all ingredients in a large bowl and refrigerate until ready to use.
For the vinaigrette: Add all ingredients in a small glass jar with a lid and shake well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.
When ready to serve salad, add the dressing and gently toss. Yields 4-6 servings.