1. Char 2 poblano peppers over a hot grill until black all over. Transfer to a Ziplock bag to help steam the skin off.
2. While cooling, grill 3 corn cobs and slice kernels off; transfer to a medium bowl.
3. Add 1-2 large diced tomatoes, diced poblanos (peeled and seeded), juice and zest from 1 lime, 1 Tbs chili powder and salt and pepper to taste.