Rinse & dry the poblano chile & red pepper. Cut a slit near the stem of each. Grill or broil them on a skewer, turning frequently, until the skin begins to blacken, about 8 minutes. Place peppers in a paper bag to sweat for at least 15 minutes. When cool enough to handle, remove from the bag, skin & deseed. Discard the skin & seeds. Dice the chile & pepper & set aside.

Saute the onion, salt, pepper & cumin in a large skillet until the onion is golden, about 5 minutes. Add the corn & saute for 2 minutes. Add the reserved chile & pepper & saute for another 3 minutes. Reduce the heat & stir in the tomato & lime juice. Serve right away.