Place the red wine vinegar, chives, and garlic in a small bowl, whisk in the olive oil. Stir in the crumbled blue cheese and season with salt and pepper. Set aside. You can make it in a mason jar as well.
Place shucked corn in a small microwave safe dish, add a little water to the bottom of the dish, cover and microwave for 2-3 minutes on high. Remove, let cook and cut kernels off the corn and place in a medium bowl.
While corn is cooking, bring a medium sized pot of water to boil. Once the water is boiling, place sugar snap peas in water for 1 minute. Remove peas and place in a bowl of ice-cold water until cool. About 1-2 minutes. Drain and pat dry with paper towels. Place in a bowl with corn.
Add the arugula and chives to the bowl and mix.
Finally toss with blue cheese vinaigrette, season to taste with salt and pepper.
Garnish with a little blue cheese if desired! Enjoy!