Whisk all dressing ingredients together & set aside.
Salad
In a microwave steam dish, cook shucked corn ears for 6 minutes. Heat grill to medium-high. Brush corn lightly with olive oil & grill for a few minutes, rotating it as it cooks, until golden on all sides.
Allow corn to cool & then cut corn off of the cobs; place in a bowl. Add remaining salad ingredients & drizzle with desired amount of dressing. Gently toss to combine. Sprinkle with shredded cheese. Refrigerate until ready to serve.