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Cook pearl couscous in a small pot of boiling salted water until al dente, according to package directions. Drain and rinse under cold water to cool. Set aside.
Melt 4 Tbsp butter in a medium skillet over medium-high heat. Stir constantly, making sure to scrape down the sides, until butter is a deep amber color on the bottom. Immediately transfer to a heatproof bowl or jar and set aside.
Return the skillet to the burner and reduce heat to medium. Add remaining 1 Tbsp of butter, along with the corn kernels and a pinch of salt. Sauté for 3-5 minutes, or until corn is tender and turns a brighter yellow color.
Transfer corn to a large mixing bowl along with cooled couscous, drained chickpeas, drained peppers, mozzarella pearls, and chives.
To the jar or bowl with the brown butter, add olive oil, red wine vinegar, garlic, honey, and pinches of salt and pepper. Shake or whisk to emulsify, then pour dressing over salad and toss to combine.