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Prepare corn to package directions. Drain and spread on baking sheet to cool completely.
While corn is cooking preheat oven to 425˚F. Place poblano on pan greased with olive oil and cook for 7-10 minutes or until blistered. Turn over using tongs and roast other side for 7-10 minutes.
Remove from oven and place in heat-proof bowl. Cover with plastic wrap and allow to sit for 10 minutes. Carefully remove skin from pepper and remove seeds. Chop finely.
Combine corn, poblano, and remaining ingredients in large bowl and toss until well mixed. Serve with beans and rice, corn chips, or with your favorite Mexican dishes.