Boil the corn in salted water for 5 minutes, cool under running water and pat dry.
BBQ or grill the peppers for 10-15 minutes, turning regularly until skins are charred, put in a bowl, cover and leave until cool enough to handle. BBQ or grill the corn for 5 minutes until tender.
Discard skins and seeds from peppers, and dice the flesh.
Shave the corn from the cobs and mix with the peppers, spring onions, tomatoes, lime juice and season to taste.
Tear in the coriander just before serving.