Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. In a large bowl, whisk together the honey and vinegar. Add the halved tomatoes and a drizzle of olive oil; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned and softened (be careful, as the corn may pop as it cooks). Turn off the heat; stir in as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be, until combined. To the bowl of marinated tomatoes, add the arugula, half the parmesan, and half the cooked corn; toss to combine. Serve the salad topped with the remaining cooked corn and remaining parmesan. Enjoy!