Shuck the corn and bring to a boil in a large saucepan of water. Boil the corn until tender then remove with tongs to cool. Add the sugar snap peas to the boiling water and boil until crisp-tender and bright green, 2–3 minutes. Drain and run under cold water until cooled. Drain well.
Cut the kernels from the cooled ears of corn and place in a salad bowl. Slice the cooled sugar snap peas and add to the salad bowl. Dice the radishes, chop the scallions and dice the cucumber and add to the salad bowl.
Add the olive oil, vinegar, salt and ground peppers to the salad and mix gently to combine. Just before serving, dice the cheese and add to the salad along with the herbs. Mix gently to combine.