Rinse the frozen edamame under warm water in a strainer, then shake off excess liquid.
Add 1 tablespoon olive oil to a large skillet and heat it over medium-high heat. Add the edamame and 1/2 teaspoon kosher salt and cook for 2 minutes until warmed through but still bright green.
Remove from the heat and stir in the grated garlic, stirring until it is fully incorporated and no longer clumpy.
In a large bowl, whisk together 2 tablespoons olive oil with the red wine vinegar, hot sauce and cumin. Add the edamame, corn, diced cucumber, minced red onion, feta cheese, 1/2 teaspoon salt kosher salt and the chopped cilantro. Stir to combine. Serve immediately. Leftovers last up to 3 days refrigerated (if necessary, refresh the flavors with a pinch of salt or drizzle of olive oil).