Place corn on rimmed baking sheet, drizzle with olive oil and season with salt and pepper. Roll ears or toss loose kernels around a bit to coat everything. Roast for about 15 minutes in oven until, softening and turning lightly brown in places. Set aside to cool, then shear off kernels with sharp knife and add to large bowl.
Rip the kale off the stalks and veins. Chop it into small pieces. Before adding kale to salad bowl, massage it by squeezing it in fists to soften.
Add dried cherries and red onion. Chop or shred brisket into bite-sized pieces and add to bowl. Toss everything around.
In small bowl, whisk together Greek yogurt, barbeque sauce, lemon juice, vinegar and red pepper flakes. Pour over salad and mix in thorough. Top with French fried onion bits before serving.
Leftovers may be kept in the refrigerator for three days.