Vinaigrette: Puree tomato, oil,vinegar,garlic, salt & pepper in a blender until emulsified; transfer to a bowl and stir in shallot and chile.
Salad: Cook green beans n a large pot of lightly salted boiling water until tender - crisp about 4 minutes. Stir in corn; continue to cook 1 minute longer. Drain in a colander; rinse beans and corn under cold water to cool and pat dry with paper towel.
Place bean mixture in a large serving bowl and add vinaigrette and dill then toss.
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