Stir together all dressing ingredients in a small bowl. Cover and refrigerate until needed.Can be made 24 hours in advance.
Remove the husks and silk from the corn. Drizzle corn with olive oil. Grill corn for 10 to 15 minutes, turning every 3 to 4 minutes. Place the poblano peppers on the grill and grill until skin is black in spots on all sides.
Remove corn from grill and let cool. When cool, cut kernels from the cob and place in a large bowl. Season with salt and pepper.Remove peppers from grill and place in a plastic ziptop bag for 5 minutes. Remove peppers from bag. Scrape the skin off. Cut them open, discard the seeds and dice the peppers. Add diced peppers to bowl with corn.
Cook bacon in a nonstick skillet until crispy. Let cool and then crumble the bacon.
Add bell pepper and green onions to bowl with corn. Add bacon.Add dressing to bowl and stir to mix everything. Add salt and pepper to taste.
Serve immediately or refrigerate until ready to serve.
This recipe originally appeared on spicysouthernkitchen.com