Toss the potatoes with olive oil, salt & pepper. Arrange the potatoes cut side down and start roasting them in the oven.
Stir the corn with olive oil, salt and pepper.
Add the corn to the sheet pan and continue roasting.
Roast the potatoes until they are golden brown and the corn is bright yellow.
Whisk together the chive vinaigrette.
Stir the potatoes and corn into the chive vinaigrette.