Heat a grill, or a grill pan to medium high heat. Place the corn cobs and peppers over the heat and grill, turning occasionally until corn is bright yellow and has some dark brown/blackened kernels and peppers have charred spots.
Remove from heat and allow to cool completely. After they have cooled, cut the kernels off the corn and place in a large bowl. Cut the peppers into small squares, about 1/4" dice, you want all the pieces to be roughly the same size as the corn kernels.
Smash the corn kernels with the back of a fork, or a potato masher until they are partially crushed and have released some of their juice. Add the rest of the ingredients and stir gently to combine.
Refrigerate Salsa to allow flavors to meld, or serve immediately. It's even better the second day!