This colorful salad is great for a summer party; make it early in the day and let the flavors develop.
Bring a small saucepan of water to a boil. Add salt and corn; cook until tender, about 2 minutes. Drain and set aside.
Roast yellow pepper directly over a gas flame or under the broiler, turning, until all sides are charred, about 8 minutes. Cool in a closed paper bag.
When cool enough to handle, peel charred skin from pepper, rinsing fingers as necessary. Remove and discard stem and seeds and cut pepper into 1/2-inch dice; place in a large bowl.
Add remaining ingredients to the roasted pepper and toss to combine. Serve immediately or refrigerate, covered, for up to 8 hours. Bring to room temperature before serving.