Preheat oven on broil to 450 degrees F. Place oven rack 6 inches from broiler. Rinse all produce and pat dry. Cut tomatoes, jalapeños, and Poblano pepper in half. Slice onion into ½-inch slices. Place all on parchment paper-lined baking sheet. Drizzle with olive oil, then season with ½ teaspoon salt. Note: Tomatoes and peppers should be skin side up.

Broil for 12 to 15 minutes, or until the vegetables are charred. Watch closely to prevent burning, as cook times vary. Remove from oven. Once cooled, remove skins from tomatoes and peppers. Discard removed skins. Cut corn kernels from the cobs into large bowl. In a food processor, pulse 6 to 7 times the peppers, onions, and garlic. For thinner salsa, pulse until desired consistency is reached. Transfer to mixing bowl. Reusing the food processor, pulse the tomatoes, lime juice, dark chili powder, and remaining salt to desired consistency. Transfer to mixing bowl and add cilantro. Stir all ingredients until combined.

Marinate salsa in refrigerator for at least an hour. Serve cold with preferred chips, or use as a topping for tacos or roasted meats. Salsa will keep refrigerated in an airtight container for 5 to 7 days.