Heat vegetable oil in a large skillet over medium-high heat.

Add corn to the skillet and sauté for 2-3 minutes, or until lightly browned. Transfer the corn to a mixing bowl and set aside.

Add diced red bell pepper, red onion, and poblano pepper to the skillet.

Cook for 5 minutes, stirring occasionally, until softened.

Add ground cumin and cook for another 1-2 minutes, stirring constantly.

Reduce heat to low.

Stir in sliced black olives, chopped cilantro, and fresh lime juice.

Toss the vegetables with the pan-seared corn.

Season with salt to taste.

Serve immediately.