Boil a pot of water in a medium sauce pan. Add the salt and olive oil to the water
Once the water boils add the pasta and cook until al dente
Drain the pasta, rinse with cold water and pour into a bowl
Meanwhile while the pasta is cooking, chop the bacon into ½ inch pieces and sauté to your desired doneness
While the bacon is cooking, dice the onion and mince the garlic
Once the bacon is finished cooking, remove it from the pan with a slotted spoon and let it drain on a plate lined with several paper towels
Begin to sauté the onion in the bacon grease over medium heat and sprinkle with a pinch of kosher salt
After 1 minute of sautéing the onion, add in the minced garlic and cook for 2 more minutes over medium heat
Scoop the onion and garlic mixture out and add it to the pasta along with the cooked bacon
Cut the sweet corn off the cob and add it to the pasta. (if you prefer to cook the sweet corn first then boil it for 5 minutes, let it cool then cut it off the cob and add it to the pasta)
Add the halved cherry tomatoes, torn basil, feta, salt, pepper, sliced chives and vinaigrette to the pasta and toss well
Enjoy immediately or refrigerate until the next day to let the flavors meld. Reserve a bit of the vinaigrette to toss the salad with the next day if you're keeping it overnight