Preheat a grill to medium high.

Brush the poblano pepper with 1 teaspoon of olive oil.

Grill the poblano pepper, skin-side down, until charred but still firm, about 5 minutes.

Cool the poblano pepper slightly.

Peel and finely chop the cooled poblano pepper.

If using fresh corn, bring a small pot of salted water to a boil.

Add the corn to the boiling water and cook until tender, 2 to 3 minutes; drain.

In a bowl, mix the corn (if using frozen, add it here), chopped poblano pepper, chopped jalapeno pepper, chopped cilantro, and chopped red onion.

Stir in the remaining 2 teaspoons of olive oil, the lime juice, sugar, and 1/2 teaspoon of salt.

Serve immediately or chill for later.