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Place ears of corn directly on a hot grill or on a grill pan over high heat. Cook for 2-3 minutes on each side until all sides of the corn are charred lightly. Pull of the heat and let corn cool.
Cut the corn off the cob into a large mixing bowl. Set aside.
Set your gas range or grill to high.
Put the poblano pepper directly over the heat. Use a pair of metal tongs to turn the chile after 3 minutes on each side so the skin blisters and blackens on all sides.
Take the poblano off the heat and transfer into a bowl and cover with plastic wrap or another plate. Set aside for 10 minutes to steam so the skin peels off easily.
After 10 minutes, remove the roasted poblano pepper from the bowl and use paper towels to peel off the blistered skin.
Slice open the peppers, remove the seeds and stem, and chop the poblano to about the size of the corn kernels. Add them to the bowl with the corn.
Add all the ingredients into the large mixing bowl with the corn and poblano peppers.
Toss together well, taste, and add more salt as needed.