1. Cut corn from cobs, reserving cobs. Heat oil in a sauté pan over medium heat. Add corn, and cook 1 minute. Set aside to cool.
2. Meanwhile, combine chicken stock and corn cobs in a saucepan. Bring to a boil; reduce heat, and simmer 15 minutes.
3. Pour mixture through a fine wire-mesh strainer; cool to room temperature or chill until ready to use.
4. Stir green tomato into cooled corn; stir mixture into corn stock. Just before serving, mix in herbs, blue cheese, and cider vinegar. Season with salt and pepper to taste.