Preheat the oven to 350 degrees F.
Spread the almonds on a baking pan and bake until lightly toasted, about 6 minutes; let cool.
Heat the cumin and 2 tablespoons of the oil in a medium skillet on medium heat until fragrant. Add the corn and saute until bright yellow, about 3 minutes.
Meanwhile make the vinaigrette. Whisk together the vinegar, honey, mustard, chile, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk in the remaining 3 tablespoons oil to combine.
Toss the arugula in a large bowl with the corn, red peppers and vinaigrette. Top with the almonds and serve.
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