How to Make It
Step 1
Light a charcoal grill and let burn to a gray ash (or preheat a gas grill to medium-high). Set grill rack 2 inches from heat source. Grill poblano peppers, covered, turning often, until skins are charred, about 10 minutes. Transfer to a bowl, cover and let stand until cool enough to handle. Peel, cut off tops, discard seeds and coarsely chop flesh.
Step 2
Combine peppers, black beans, fresh corn, red bell pepper, chili powder, lime juice and olive oil in a bowl. Stir in cilantro; season with salt and pepper.