Microwave both the corn and edamame according to package directions. Add both to a large bowl and set aside.
Whisk together the soy sauce, sesame oil and seeds, apple cider vinegar, sugar and chopped green onions.
Stir the sesame dressing and the chopped red pepper into the corn and edamame until well combined.
Cover bowl with plastic wrap and allow to chill for several hours in the refrigerator before serving.