Make the vinaigrette by combining all ingredients in a blundering and pureeing until smooth. Taste and adjust seasoning, if necessary. Refrigerate. Prepare grains or rice according to package directions. Fluff and refrigerate until chilled. Preheat the grill or grill pan to medium heat. Brush peaches and corn with 1 tablespoon oil. Season chicken breasts with salt and black pepper. Place the corn and the chicken on the grill and cook 10 minutes, turning frequently. Add the peaches to the grill and cook everything for 5 minutes, until peaches have grill marks, the corn is tender and chicken reaches 165 degrees. Let them sit for 5-10 minutes, until cooled. Dice the peaches, slice the corn off the cob and slice the chicken into thin strips. To make the bowls, divide cooked grains, grilled peaches, corn and chicken, avocado, cherries and micro grains into 4 bowls. Drizzle with basil vinaigrette and serve immediately.