Soak the corn in cold water for 20 minutes.
On high heat, barbecue the bell peppers, rotating to char them on all sides.
When the bell peppers are done, remove to a tray to cool. Remove the skin and seeds, and chop the peppers.
Reduce the BBQ heat to medium, and barbecue the corn for 20 minutes with the husks on, rotating every 5 minutes.
Once the corn has cooled enough, remove the husk, and sear on the BBQ at high heat for 1 minute on each side.
Cut the corn off the cob with a knife.
Mix the corn, bell peppers, sun-dried tomatoes, jalapeño, chives, and cilantro together.
Mix together the chipotle pepper, garlic, red wine vinegar, and orange juice. Gradually whisk in the olive oil. Add salt and pepper to taste.
Serve the salad, drizzled with vinaigrette.