Roast the poblano pepper by placing the pepper directly over the flame of your gas stove on high. Use tongs to turn the pepper often to char the entire pepper. Side Note: If you don't have a gas stove, use a broiler on high with the pepper right under it. Turn it often with tongs to char the entire pepper.
Place the charred pepper in a bowl and immediately cover it with plastic wrap tightly. Set aside for 10 minutes to allow the skin to soften.
Remove the plastic wrap and peel the charred skin from the pepper. Slice pepper in half, remove the stem, seeds and vein then dice and set aside.
Bring a pot of water to boil over high heat. Add the two cobs of shucked corn and cook for 2 minutes. Remove from the water and place on a paper towel to dry and cool down.
Once the corn has cooled completely, stand the corn cob upright holding it steady, use a sharp knife and make long downward strokes on the cob, separating the kernels from the cob. Repeat with the remaining cob.
Place the corn kernels in a large bowl with the diced poblano, red onion, jalapeno and cilantro.
Add the lime juice and lemon juice along with some sea salt, to taste. Stir to combine then taste and add more citrus juice or salt, if needed.
Serve with tortilla chips or with your favorite Mexican food. Enjoy.