Spicy Grilled Shrimp with Corn and Pomegranate Salad

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1 cup olive oil, plus more for the grill grates

4 ears corn, shucked (about 1 pound 13 ounces) 

Kosher salt and freshly ground black pepper 

3 red chiles, such as Fresno (about 2.5 ounces), halved and seeded for less heat if desired 

1 small shallot, quartered 

2 cloves garlic 

Juice of 1 lemon 

2 tablespoons white wine vinegar 

1 teaspoon smoked paprika 

1 1/2 pounds large shrimp, peeled, deveined and tails removed 

1 small bunch mint, leaves and stems chopped (about 1 cup) 

1/2 small bunch flat-leaf parsley, leaves and stems chopped (about 3/4 cup) 

1/2 cup pomegranate seeds (about 4 ounces) 

1/4 cup crumbled feta