Before you even think about chopping, gather all your ingredients. This makes the process smoother and more enjoyable.

In a medium pan, heat the olive oil over medium heat. Add the finely chopped red onion. Sauté for about 3-4 minutes, or until it begins to soften.

Next, toss in the sliced jalapeño pepper and diced roasted poblano pepper. Sauté these together for another 2-3 minutes. You want the peppers to soften but remain vibrant.

In a large bowl, combine the sautéed peppers and onions with the drained corn. Make sure to scrape up any goodness from the pan into the bowl. Add in the fresh cilantro and squeeze in the lime juice. Sprinkle the cumin, salt, and black pepper over the mixture.

Using a spatula, gently fold everything together. Be careful not to mash up the corn. You want it intact for that crunch factor.

Taste your corn salsa. This is crucial! Adjust the seasoning as needed. A bit more lime juice can enhance that fresh taste, while a pinch of salt might bring out even more flavor.

Let it sit for at least 30 minutes before serving. This allows the flavors to meld together beautifully. I always think it tastes better after a little chill time in the fridge.