Cook couscous according to package instructions.
Make the dressing: In a small bowl, whisk all the “dressing” ingredients together and set aside.
In a large cast iron skillet, warm the olive oil over medium heat and add the shallot and corn. Cook until fragrant and corn begins to soften, about 3-5 minutes. Increase heat to medium-high and continue cooking until corn gets a nice, light brown char (as if you’d roasted it) – be careful not to burn the shallot or corn here. Once done cooking, transfer to a large plate, spread out and allow it to cool to room temperature.
Assemble the salad: In a large bowl, mix together the couscous, corn, feta, basil, chives and dressing. Taste and adjust seasoning as desired. Garnish with additional basil and chives. Serve room temperature; store leftovers covered in the refrigerator for up to 3 days.