Preheat grill. Brush the corn with oil and season with salt and pepper to taste. Grill until slightly charred on all sides, about 2 minutes. Remove from the grill. Using a sharp knife, scrape the kernels into a medium bowl.
Combine the vinegar, mustard, and garlic in a large bowl and slowly whisk in the honey, lime and orange juice until emulsified. Add the corn kernels, bell peppers, onion, tomatoes, jalapeno, and chives, and toss to coat with the dressing. Season with salt and pepper and organic grinder of your choice.