Roast poblano pepper over an open flame until charred. Place in a bowl and wrap to let steam. Remove skin, chop.
Thaw the frozen corn in a nonstick skillet, stirring until warm and brown. Prepare remaining ingredients.
In a large mixing bowl, stir everything together until well combined. Taste and adjust seasoning, if needed.
Enjoy immediately or let chill. Serve as a dip with tortilla chips or as a topping for burrito bowls or tacos!