To make the dressing, combine sherry vinegar, mustard, thyme, shallot, salt and pepper in a blender at medium speed. While blending, slowly drizzle ¾ cup Jordan Extra Virgin Olive Oil until emulsified. Refrigerate and keep for up to one week.
In a nonreactive bowl, toss ears of corn with remaining Jordan Extra Virgin Olive Oil, Aleppo pepper and salt. Grill corn on medium high heat until it begins to brown. Let the corn cool to touch, then slice kernels off of the cob and set aside.
Bring a pot of salted water to a boil and prepare an ice bath. Blanch beans in boiling water until slightly tender, about 3 minutes. Shock beans in ice water and drain.
Combine all ingredients in a large bowl. Add salad dressing to taste and gently toss. Serve immediately.