Step 1: Roast the Poblano Pepper

• Preheat your oven to 400°F (200°C).
• Place the poblano pepper on a baking sheet and roast for about 10-15 minutes, turning occasionally, until the skin is blistered.
• Remove from the oven, place in a bowl, and cover with a plate for 10 minutes.
• Peel off the charred skin, remove the seeds, and finely chop the pepper.

Step 2: Prepare the Corn

• If using fresh corn, remove the kernels from the cob using a sharp knife.
• If using frozen corn, make sure it’s fully thawed and drained.
• Optionally, char the corn in a skillet over medium heat for a smoky flavor.

Step 3: Chop the Ingredients

• Dice the red onion and finely chop the jalapeño pepper.
• Mince the garlic and roughly chop the cilantro.

Step 4: Mix the Salsa

• In a large bowl, combine the corn, roasted poblano, red onion, jalapeño, garlic, and cilantro.
• Add the lime juice, lemon juice, salt, black pepper, and chili powder.

Step 5: Let the Flavors Meld

• Stir well to mix all ingredients.
• Cover and refrigerate for at least 30 minutes to allow the flavors to develop.