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Review all recipe notes and instructions before beginning.
Move the oven rack to the top position and preheat your oven to broil (high if applicable). Brush the poblano pepper and garlic with 1 teaspoon of olive oil.
Line a roasting pan or baking sheet with aluminum foil. Place the poblano on the prepared pan (NOT the garlic). Broil the pepper for 4-5 minutes, watching carefully. The skin will turn dark brown/black and the pepper will begin to blister. (See notes for how to blister the poblano on a gas range).
Flip the pepper and add the garlic to the pan. Broil for another 3-4 minutes, watching carefully.
Set the garlic aside. Using the foil on the pan, tightly wrap the pepper. Let it steam for 10-15 minutes.
Mince the garlic finely, leaving no large pieces. Set aside.
Pull the stem off of the poblano, peel off the skin, and remove the seeds using your hands.
Chop the poblano.
In a large mixing bowl, combine the corn, red onion, jalapeño, cilantro, limes, honey, 1 teaspoon of olive oil, salt, and pepper. Fold the mixture together until well combined. Taste and add more salt if needed.