In a large bowl, whisk together the lime juice, garlic, onion, salt, cumin and 1 tablespoon olive oil. Add the corn kernels and toss.
Cut the tomato in half through the stem and use a spoon to remove the seeds. Dice the tomato into ¼-inch pieces and add to the bowl.
In a medium (10-inch) sauté pan, heat 1 tablespoon olive oil over medium-low heat. Add the poblano and jalapeno and cook for 4 to 6 minutes, until the poblanos are tender. Immediately add the peppers to the salsa and toss well.
Let the salsa sit at room temperature for at least thirty minutes (or in the refrigerator overnight) before serving, to allow the flavors to meld. Transfer to a serving bowl, using a slotted spoon to leave behind excess liquid if desired, and serve with corn chips or as a condiment to grilled chicken, fish or steak.Copyright © 2018 Lidey Heuck, All rights reserved.