Bring a large pot of water to a boil. Drop the corn and edamame into the boiling water and cook for 2 minutes; drain and run under cold water to cool. In a large bowl, combine the corn, edamame, roasted red peppers, scallions, olive oil, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Fold in the basil and bacon just before serving.