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Preheat the oven to 400˚. Combine the paprika, oregano, cayenne, 1 teaspoon each garlic powder and onion powder, 1 teaspoon salt and a few grinds of pepper in a small bowl.
Line a rimmed baking sheet with foil. Place the salmon skin-side down on the pan and sprinkle with the spice mixture, pressing gently to adhere. Bake until the salmon is beginning to turn opaque and is just cooked through, 15 to 18 minutes.
Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion, bell pepper and the remaining 1 teaspoon salt and cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes.
Add the edamame to the skillet and cook, stirring, until warmed through, 2 to 3 minutes. Add the corn and the remaining ½ teaspoon each garlic powder and onion powder and cook, stirring occasionally, until the edamame is tender, 4 to 5 minutes. Stir in the vinegar and cook until absorbed, 1 to 2 minutes. Remove from the heat and stir in the chives. Slice the salmon and serve with the succotash.