In a screw-top jar combine the 1/3 cup oil, lemon juice, Worcestershire sauce, garlic, black pepper, salt, and hot pepper sauce. Cover and shake well; set aside.
Remove husks and silk from corn. Cut kernels from corn cobs. In a large skillet cook corn kernels in the 1 tablespoon oil over medium-high heat about 5 minutes or until corn is tender and golden brown, stirring often. Turn down heat as necessary to prevent corn from popping out of the skillet. Remove from heat; keep warm.
Remove membrane and seeds from sweet peppers. Cut sweet peppers into large pieces or coarsely chop medium sweet peppers. In a large bowl combine sweet peppers, corn, and cheese. Pour dressing over mixture; toss lightly to coat. Serve over romaine lettuce. Makes 6 to 8 servings.