Roast the pepper. If you have a gas stove, turn the burner up to medium-high heat. Place the pepper right onto the stove over the flame and use tongs to turn it until it is soft and blackened. To roast in the oven, brush a small baking sheet or pan with olive oil, place the pepper onto the pan and cook it for 15-20 minutes at 400 degrees F. Turn the pepper over halfway through the cooking time.

Steam and dice. Remove the pepper, place into a bowl and cover it with plastic wrap to allow it to steam. Let it sit in the bowl for at least 10 minutes. Use a paper towel to rub off the skin and discard it. Then slice the pepper in half, remove the seeds and dice it.

Assemble the salad. If using frozen corn, cook according to the package instructions then let it fully cool. In a large bowl, combine the corn, poblano pepper, jalapeno, red onion, lime and lemon juice, salt and pepper and toss well to combine it all together. Sprinkle on the cilantro and lightly toss.

Serve. Serve the salsa with tortilla chips or in a burrito or burrito bowl.