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Preheat the oven to 400°F. Soak corn in the sink or a bowl filled with cold water for 10 to 15 minutes.
Meanwhile, prepare vinaigrette by whisking together oil, vinegar, mustard, garlic, chives, salt and pepper. Set aside.
Place soaked corn on a rimmed baking sheet lined with parchment paper.
Roast until kernels are tender, about 25 minutes.
Cool to room temperature, then discard husks and silks.
Cut the kernels off the cobs and put them in a large bowl.
Add mozzarella, avocados, tomatoes, black beans and basil.
Drizzle the dressing over the salad. Toss gently to combine. Serve over the arugula.