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Heat a dry medium cast-iron pan or skillet over medium heat.
When hot, place the ears of corn directly on the pan and grill for about 10-12 mins, turning the corn with tongs occasionally until the corn is evenly charred on all sides.
Remove from heat and set aside to cool.
When safe to handle, cut the kernels off the cob.
Return the pan back to the burner and add in the shishito peppers.
Spread them out to cover the bottom of the pan then cook undisturbed for 2 mins or until some of the peppers start to char and blister.
Sprinkle with a pinch of salt and drizzle with about 1 tsp of oil.
Give them a toss to coat, then remove from heat.
To a large mixing bowl, add the chickpeas, cannellini beans, corn, shishito peppers, artichoke hearts, and ⅓ cup cilantro.
For the sauce, add 3 tbsp of oil to a medium saucepan and place on the stove over medium-low heat.
When hot, add the zucchini and cook undisturbed in the oil for 5 mins, or until the bottoms look golden and lightly brown.
Give the zucchini a toss and cook for another 2 mins.
Add in the shallot, jalapeño, garlic, and a pinch of salt, then cook for 4-5 mins, stirring occasionally until the vegetables are nice and golden.