My niece made this salad for her family and they loved it

Prepare corn: If using fresh corn, shuck the cobs and remove the kernels. If using frozen corn, thaw according to package directions.
Cook corn: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until tender and slightly charred, 5–7 minutes. Let cool.
Make the dressing: In a small bowl, whisk together the remaining olive oil, balsamic vinegar, lemon juice, chives, lemon zest, salt, and pepper.
Assemble the salad: In a large mixing bowl, combine the cooked corn, blueberries, and feta cheese. Pour the dressing over the salad and toss gently.
Garnish and serve: Sprinkle with additional chopped chives and serve immediately.