Preheat your oven to broil. Arrange the poblano pepper on a baking sheet and broil for about 5 minutes, or until the skin is blackened and blistered.

Once roasted, transfer it to a bowl and cover it to steam for 5-10 minutes. Then, peel off the skin, remove the seeds, and dice the poblano.

Bring a pot of salted water to a boil. Add your corn and cook for 3-5 minutes until tender. Drain and cool.

In a large mixing bowl, combine the diced poblano, corn, red onion, jalapeño, cilantro, lime juice, olive oil, cumin, salt, and pepper.

Gently stir to mix ingredients. Cover with plastic wrap and chill in the refrigerator for at least 1 hour before serving.

Stir again before serving and adjust seasoning. Serve with tortilla chips or as a topping.