Marinate chicken thigh in salt, pepper, extra virgin olive oil and fresh lemon juice for about 10 minutes. In a preheated cast iron skillet, sear chicken for about 3 minutes on each side. Internal temp must be 165°F. Cool and thinly slice. Reserve in equal portions.
In a cast iron skillet over high heat or on a grill, char corn and scallion with no oil. Turn as needed to char on all sides. Reserve and cool.
Cut the corn off the cob. Dice the peaches and tomatoes. Slice the scallion and cucumber. Rough chop basil and mint.
Combine corn, peaches, scallions, tomatoes, cucumbers, basil, mint, feta, EVOO and chicken. Add salt and pepper to taste.