Preheat oven to 400 degrees. Spread the corn onto a baking sheet. Roast for 20 minutes until lightly browned. Let cool, then cut kernels off the cob.
4 Ears of fresh corn, husked and cleaned
Mix bell pepper, jalapeno, lime juice, olive oil, red onion, cilantro, and garlic in a large bowl. Add in roasted corn kernels.
1 Red bell pepper, diced, 1 Jalapeno pepper, finely diced, ½ cup Red onion, small diced, 2 tbsps Extra virgin olive oil, 1 tsp Garlic powder, 2 tbsp Lime juice
Season with salt and pepper to taste, then stir in fresh chopped cilantro. Sprinkle with garlic powder and stir.
¼ cup Cilantro, fresh, finely chopped, ¼ tsp Kosher salt, Pinch of black pepper
Taste the salsa and adjust the seasoning if desired. Serve chilled or at room temperature with tortilla chips for dipping.