In a large bowl, toss peppers with 1 tablespoon of oil and a generous pinch of salt.
Line a small baking sheet with foil and place oiled peppers on top. Broil peppers for 10 minutes until charred and blistered. Remove and add back to the large bowl. (Having a barbeque? You can also throw the peppers straight onto your grill.)
Remove corn kernels from the cob by cutting along the cob close to the core. Add kernels to the large bowl with the peppers and add red onion and basil.
In a separate small bowl make the dressing. Whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper until emulsified. Pour dressing into the large bowl and toss everything together to coat.
Plate your salad, finishing with crumbled goat cheese, additional basil, and a few more cracks of black pepper.