Black-Eyed Pea And Arugula Salad

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4 ears of corn, shucked

1/3 cup extra-virgin olive oil, plus more for brushing

Salt and freshly ground pepper

Vegetable oil, for the grill

4 cups fresh or frozen black-eyed peas

3 tablespoons fresh lime juice

1 tablespoon balsamic vinegar

2 red bell peppers, cut into 1/4-inch dice

1/3 cup finely chopped red onion

1/3 cup finely chopped cilantro

2 jalapeƱos, seeded and minced

1/2 pound young arugula

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