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Prepare the following, adding each to the same large bowl as you complete it: Halve 1 pint cherry or grape tomatoes. Halve and thinly slice 1 small red onion (about ½ cup). Trim and thinly slice 1 Fresno or serrano chile into rounds if using. Remove and discard the husks and silk from 7 ears fresh corn. Cut the kernels off the cobs (about 5 cups); place half in the bowl and reserve half for cooking.
Heat a large skillet over high heat. Add the remaining 2 ½ cups corn kernels and cook, stirring occasionally, until charred in spots, about 5 minutes. Be careful, sometimes the corn will pop up. Transfer to the tomato mixture.
Finely grate the zest of 1 medium lime into a medium bowl, then juice the lime into the same bowl (about 2 tablespoons). Add ⅓ cup unsweetened coconut milk, 2 tablespoons melted coconut oil or neutral oil, 1 tablespoon fish sauce, and 2 teaspoons honey or agave syrup. Whisk until smooth. Taste and season with kosher salt and more fish sauce as needed.
Pick the leaves and tender stems from 6 fresh cilantro sprigs. Pick the leaves from 6 fresh Thai basil or mint sprigs (or a combination), tearing if large. Drizzle the salad with the dressing and gently toss to combine. Taste and season with kosher salt as needed. Add the herbs and gently fold until combined. Garnish with ½ cup fried shallots.