Corn Salsa (a la "Chipotle")

My absolute favorite salsa is the roasted chili corn salsa from Chipotle (along with the black charred tomato salsa -- or whatever it's called -- from Baja Fresh). I just can't get enough of the stuff, so I decided to try it at home. I never found what looked like a good copycat recipe online, but found out which peppers are used (jalapeno and poblano), and decided to take it from there. Here's my "recipe":

2 cans of corn niblets, drained and rinsed

Juice of 1 small lime

Cilantro (chopped finely -- add to taste)

1/4 of a red onion (diced finely)

1 jalapeno pepper (diced finely)

1/2 to 2/3 of a poblano pepper (diced finely)

Combine all ingredients and chill.

I think the formula I used was a little more citrus-y than Chipotle's, but that's the way I like it. I thought it turned out awesomely, but I implore you to WEAR GLOVES while chopping the peppers, and DO NOT keep any leftover onion in the refrigerator overnight. Unless, of course, you like everything else in the fridge to smell like red onion the next day. Yeah, I didn't think so...