Lightly butter your corn and put it on a sheet of aluminum foil. {The sheet should be big enough to wrap around the corn completely when you're done.}
Sprinkle with salt, pepper, garlic powder, and onion powder to taste.
Place corn on grill. {Or if it's winter time and it's effing cold outside like us, you can preheat your oven to about 400?F and place the corn on the center rack.}
Wrap up the peppers in aluminum foil and place on the grill {or oven rack} as well.
Let cook for 1 and 1/2 to 2nd 1/2 hours. {The longer the corn cooks, the less crunchy it will be, so it depends on your liking. Just keep an eye on it.}
With a knife, cut all the corn kernels off the cob and place in a medium sized bowl.
De-seed the peppers and take off the skins. {Use gloves if you have them. Otherwise you'll be cursing after you've rubbed your eye, six hours later.}
Chop up about 1/2 of the jalapeno and 1/3 of the poblano.
Add the peppers, onion, cilantro, lime juice, and sugar to the corn and stir well.
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