Trio of Peppers and Grilled Corn Salsa

Directions

1. Heat your grill on high. Grill chiles until skin is blackened and blistered on all sides (2 to 3 minutes per side depending on your grill.) Place chiles in a paper bag or covered bowl, and allow to cool for at least 10 minutes.
2. Reduce grill heat to medium. Peel all but the inner most layer or two of husk on 1 of your ears of corn. Grill, turning corn every 3 to 4 minutes, until the husk is split and blackened, highlighting the kernels of corn. Remove from grill and set aside to cool. Turn your grill off.
3. Remove stem and seeds from bell pepper. Dice into pieces about the size of a corn kernel. Transfer to medium bowl. Cut the papaya in half and remove the seeds. Using a large spoon scoop the flesh from the skin. Dice (like the pepper) and add to the medium bowl. Remove the stem, seeds and ribs from the jalepeño. Finely mince and add ¼ to ½ to the bowl. Add the onion to the bowl.
4. Peel the skins from the poblanos; remove the stems and seeds. Dice the poblano and add to the bowl. Cut the kernels from the ears of corn and add them to the bowl. Add the lime juice, olive oil, and ½ teaspoon salt to the bowl. Stir well to combine. Taste for salt, lime and heat; adjust seasoning as desired. If the mixture is still warm, allow it to cool to room temperature then stir in the cilantro. Cover and allow flavors to meld at room temperature for 30 to 60 minutes, then serve with corn chips.