Begin by hard boiling the eggs and cooking the rice according to the package instructions

While the eggs and rice cook, halve the olives and cherry tomatoes, and dice the cheese and ham

To make the lemon Dijon vinaigrette combine the lemon juice, dijon mustard, and sugar in a small mixing bowl.  Whisk to combine

Using the whisk attachment on an immersion blender whisk the lemon juice and dijon mustard, and slowly drizzle in the olive oil whisking continuously 

Season the vinaigrette with salt and pepper.  Taste and adjust any seasonings as necessary 

After the rice is cooked and the hard boiled eggs are cooked and peeled, combine the rest of the ingredients for the rice salad

Mix rice, olives, tomatoes, corn, ham, cheese, and hard boiled eggs in a large bowl.  Drizzle most of the vinaigrette over top and stir to coat.  

Add more of the vinaigrette as necessary.  I find the vinaigrette recipe above produces just slightly more than I need for this amount of rice salad.