In a small pot, cover the barley with a couple inches water. Cover pot and bring to a boil. Salt the water and cook the barley until al dente, about 25 minutes. Drain.
In a large skillet, heat the oil over medium-high. When the oil ripples, add the corn; cook until lightly browned. Stir in the onion, celery, chile and garlic; cook for 2 minutes. transfer to a large bowl.
Add the tomatoes, parsley, basil, pine nuts and barley to the corn mixture; stir to combine. Dress with the EVOO, lemon juice and zest; season. Serve at room temperature or cold.