In a shallow baking dish, whisk the lemon juice, lime juice, olive oil honey, garlic, cumin, and a pinch of cayenne pepper. Add the steak to the marinade, turning to makes sure both sides are coated, and marinate at room temperature for 30 minutes.
Meanwhile get going on the salad. In a small bowl, whisk the ingredients for the dressing. Season with salt and pepper to taste.
Carefully slice the kernels from each ear of corn into a large mixing bowl. Add the cherries, red onion, jalapeno, arugula and basil to the bowl, and toss to combine. Add the dressing and toss again. Allow the salad to rest for 10 minutes to let the flavors mingle.
Heat a lightly oiled grill or grill pan over medium-high heat.
Remove the steak from the marinade and pat it dry with paper towels. Season generously on both sides with salt and pepper. Grill the steak for 2-3 minutes per side for medium rare. (Skirt steak is thin and cooks quickly—be careful not to overcook it!!)
Transfer the steak to a cutting board. Let it rest for 5 minutes to allow the juices to redistribute, then slice thinly against the grain.
Transfer the salad to a serving bowl or plate and top with crumbled goat cheese (if using). Serve the sliced steak alongside the salad.