Drizzle the corn and asparagus spears with a little olive or grapeseed oil, and grill over high heat 8-10 minutes or until slightly charred.
Remove from grill, and allow to cool slightly before slicing the corn off the cob.
Slice the asparagus spears on the diagonal into ¾” pieces.
In a large bowl, mix the pasta, grilled corn, grilled asparagus, red bell peppers, and peas, and season with salt and pepper.
When ready to serve, drizzle with the Champagne-Herb Vinaigrette and stir to combine.
Place the kale greens into your serving dish, and top with the pasta salad.
Serve with crispy grilled chicken thighs.