Preheat an outdoor barbecue for high heat and lightly oil the grilling grate.
Brush ears of corn with oil.
Barbecue corn until outside is golden brown with grill marks, about 10 minutes. Let cool completely. Cut off kernels with a sharp knife and place in a large bowl. Add cherry tomatoes, mozzarella cheese, red onion, yellow pepper and red pepper.
Combine olive oil, apple cider vinegar, basil, honey, garlic, salt and pepper in a jar with a tight-fitting lid. Shake jar until dressing ingredients are combined. Pour dressing over salad and toss to combine. Season with salt and pepper.