Preheat a grill or cast iron grill pan. Drizzle the corn with olive oil, salt and pepper. Place it on the hot grill pan along with the poblano pepper (you can grill the pepper dry). Grill, rotating the corn occasionally until grill marks form on all sides of the corn. Grill the poblano until it softens and blackens on all sides.
Remove vegetables from the grill. Slice the kernels off the corn. Remove the stem and seeds of the pepper and dice. Toss with scallions, tomatoes, a squeeze of lime and more salt and pepper.
Assemble tacos with the corn poblano filling, cheese, cilantro. Serve with lime slices, avocado slices and your favorite salsa.
vegan option: skip the cheese
gluten free option: use corn or brown rice tortillas
Recipe by Love and Lemons at https://www.loveandlemons.com/grilled-corn-poblano-tacos/