Peach, Corn and Burrata Bruschetta

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2 ears corn, kernels cut off

2 small peaches, sliced into thin wedges 

1 Fresno or serrano chile, thinly sliced

1/3 cup chopped fresh basil 

2 teaspoons white balsamic vinegar 

1 tablespoon extra-virgin olive oil, plus more for drizzling, optional 

1/2 teaspoon kosher salt

Eight 1/2-inch-thick slices ciabatta bread 

1/4 cup olive oil 

8 ounces burrata cheese, drained and patted dry 

1/2 teaspoon flaky sea salt