Preheat oven to 400 F.
Half and pit the peaches. In a baking dish, pour the olive oil and place the peaches face down. Roast for 30 minutes. Pass peaches through a food mill.
Transfer to a food processor with all of the other ingredients for the dressing. Process well.
Using a sharp knive, cut the kernels off of the corn cob.
Heat butter in a skillet. Add corn and saute for about 5 minutes, until the corn starts to become browned.
In a large bowl, combine corn, peach, mint, bell peppers, tomatoes and juice of 1 lime. Stir to combine.
Add 2/3 cup of the dressing and mix to combine. Leave for 15 minutes for the flavors to develop.