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Place all the peanut sauce ingredients into a small pot over medium-high heat. Bring to a gentle boil then whisk until creamy. Note: the sauce should be a lot thinner than you think it should be. If it's not, add some more water. It will thicken up considerably once you add it to the noodles.
Bring a large pot of water to a boil. Add the corn and cook for 7-8 minutes. Remove the corn from the water with tongs. When the corn is cool enough to touch, cut the kernels from the cob.
Add the rice noodles to the corn cooking water and cook according to package directions - usually 6-7 minutes. Reserve 1 cup of the cooking water, drain the noodles, and then run them under cold water to cool.
Place the noodles back into the pot. Add the corn and all of the remaining ingredients. Pour the peanut sauce over top and gently mix so everything is well combined. Add up to 1 cup of the reserved cooking water (a little at a time!) to loosen the sauce if the noodles seem too dry.
Serve the Thai peanut noodle salad with any or all of the toppings.