In a blender or food processor, combine the egg yolks, salt, sugar, cayenne pepper and lemon zest until thick and pale in color.
Add oil alternately with lemon juice in three parts, adding the oil very slowly in a thin stream; this will produce a thick mayonnaise.
Fold in the two tablespoons chopped chives.
In a medium bowl, toss together the corn, apples, red pepper and green onion,
Add about 3/4 cup of the lemon chive mayonnaise to the rest of the salad ingredients and toss together well.
Use more or less of the chive mayonnaise to taste.
Chill the salad for an hour or two before serving.
