In a pot of boiling water, cook the corn about 3 minutes or until just tender.
Do not overcook.
Remove the corn and rinse under cold running water to stop the cooking.
With a sharp knife, cut the kernels off the cobs.
Put the corn into a large bowl.
Roast the poblanos over a flame, or under a broiler until charred all over.
Steam in a plastic bag about 8 minutes.
Rub off the skins, seed, and cut into 1⁄2-inch dice.
Add to the corn along with the tomatoes, onions, jalapeños, cilantro, and cumin.
Mix.
Add the remaining ingredients.
Toss gently to coat the salad with the dressing.