Grilled Peach and Corn Salad

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1/4 cup extra-virgin olive oil, plus more for drizzling

4 ears corn, shucked

3 peaches, each cut into 4 wedges 

Kosher salt and freshly ground black pepper

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

1/2 Fresno pepper, halved, seeded and thinly sliced into half-moons

1/2 small shallot, finely minced

1/3 cup toasted sliced almonds

1/3 cup crumbled feta (2 ounces)

4 cups baby arugula (2 1/2 ounces)