Peel the red onion and cut into 2 or 3 thick slices.

Place the onion slices, corn, poblano, jalapeno, and red pepper on a tray. Drizzle with olive oil and use your hands to make sure all sides are evenly coated. Sprinkle with kosher salt and pepper.

Preheat the grill to around 400-450 degrees. Grill the vegetables for 12-15 minutes, turning halfway through.

When they vegetables are cooled slightly cut the kernels off the cob, dice the red onions and remove the stem and seeds from the poblano pepper, jalapeno pepper, and red bell pepper, dice them and combine all the veggies in a bowl.

Chop the cilantro and add that to the bowl along with the juice of the lime, sugar, kosher salt, and pepper. Mix and taste for seasoning. Add more kosher salt or pepper if desired.

Serve with chips, on tacos, or over top chicken or fish.