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Prepare the corn by cooking it according to package directions. Drain it, and then set it aside to cool for a few minutes.
Prepare the poblano pepper by charring it over an open flame on a gas burner or placing it below the broiler of the oven until the skin is charred, before chopping.
In a large bowl, combine the cooled corn, roasted poblano pepper, cilantro, onion, jalapeno, lime juice and lemon juice. Toss all to combine.
Salt to taste.
Serve and enjoy!