Grilled Corn and Poblano Salad with Chipotle Vinaigrette

3 ears corn, husked

1 fresh poblano chile pepper

3 tablespoons olive oil

2 limes, juiced

1 chipotle peppers in adobo sauce, chopped, or to taste

½ teaspoon salt

1 avocado - peeled, pitted, and cut into chunks

½ cup chopped fresh cilantro

½ cup slices red onion

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Cook corn on preheated grill until kernels are cooked through, turning regularly, 10 to 20 minutes; set aside to cool. Cut kernels from the cob and place in a large bowl.

Cook poblano chile pepper on the preheated grill until the skin blackens, turning regularly, 5 to 10 minutes; set aside to cool. Peel and seed the poblano. Cut poblano into 1/2-inch pieces; add to the bowl with the corn.

Whisk olive oil, lime juice, chipotle pepper, and salt together in a bowl; pour over corn and poblano mixture. Add avocado, cilantro, and red onion to the mixture and gently toss to coat.