Transfer the pepper to a bowl, cover, and allow it to steam for several minutes.

Remove the skin, seeds, and stem, then finely dice the pepper.

If using frozen corn, cook according to package directions and allow it to cool completely.

Add the cooled corn to a large mixing bowl.

Stir in the diced poblano pepper, jalapeño pepper, red onion, and cilantro.

Pour in the lime juice and lemon juice.

Sprinkle the salt and ground cumin evenly over the mixture.

Toss everything together until the ingredients are well distributed.

Taste and adjust seasoning with additional salt or citrus juice if needed.

Refrigerate for 20 to 30 minutes to allow the flavors to blend.

Serve chilled or slightly cool with your favorite dishes.