Remove the stems and seeds. Preheat the broiler. Put the peppers, skins up, in an oiled, shallow baking pan. If you wish you can lightly oil the peppers as well. Broil them 2 inches from the heat until softened. You do not need to remove the skins after roasting. Cut the peppers lengthwise into ¼ inch strips. Add the uncooked corn kernels. To complete the salad, toss together the remaining ingredients and let stand, covered, 1 hour for flavors to develop.
Recipe from Full Belly Farm.