1. On a baking sheet place two halves of the poblano pepper skin side up. 2. Add the corn in a single layer on the other side of the sheet. 3. Place under broiler for about 5 minutes or until corn is charred. 4. Remove corn from baking sheet and continue cooking peppers under broiler if needed, until skin is blistered and charred.
1. Scoop avocados into a large serving bowl with salt and pepper, cilantro, onion, and lime juice. 2. Mash with a fork or potato masher to desired consistency. 3. Stir in roasted poblano and corn, as well as the tomatoes. 4. Serve with Mission Organics Blue Corn Tortilla chips and enjoy!