Sweet Corn and Roasted Red Pepper Arugula Salad

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1/4 cup raw whole almonds

1/2 teaspoon ground cumin 

5 tablespoons olive oil 

3 ears corn, shucked, kernels removed 

2 tablespoons white wine vinegar 

1 1/2 tablespoons honey 

1 teaspoon Dijon mustard 

1/2 jalapeño or Fresno chile, seeded and minced 

Kosher salt and freshly ground black pepper 

2 cups arugula (about 5 ounces)

8 ounces jarred roasted red peppers, drained and thinly sliced