Roasted Corn and Poblano Salsa

Heat your grill or grill pan while you prepare the corn.
Remove the husks and silk from each ear or corn, then place them on the grill along with the poblano peppers.
Cook until charred on all sides, then remove.
Place the peppers in a bowl and cover with plastic wrap. This helps loosen the skins, making them easier to peel after about 10 minutes.
Allow the corn to sit at room temperature until it’s cool enough to handle.
Cut the corn off the cobs, and place them in a large mixing bowl. The easiest way to do this is to place an inverted small bowl into a larger bowl. Stand each cob upright and slice the kernels off the cob, using a sharp knife.
Remove the skins and seeds from the poblano peppers, then dice them up.
Add them to the bowl with the corn, along with the red bell pepper, red onion, jalapeño peppers, cilantro, salt and ground black pepper. Squeeze the fresh lime juice over the top.
Toss until well combined and transfer to a serving bowl with tortilla chips on the side and serve.