Place 1/2 cup of the olive oil in a large skillet.

Place skillet over medium heat.

When oil is hot and shimmering, add corn, salt and pepper, to taste. Sauté corn about 5 minutes. Transfer roasted corn to a large mixing bowl. Set aside to cool.

Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.

Pull the two halves of the avocado apart and remove the pit with a spoon.

Use the spoon to scoop the avocado out of the skin. (Some people like to score the avocado with a knife before scooping.)

Chop avocado into 1/4 to 1/2-inch pieces. Add to roasted corn.

Chop bell pepper and roasted Poblanos into 1/4-inch dice. Add to the sautéed corn.

Add scallions, red wine vinegar and the remaining 1/4 cup olive oil.

Mix gently but well. Allow to rest for 20 to 30 minutes to blend the flavors before serving.

Serve at room temperature.

If making in advance, make recipe as is - Except do not cut the avocado. Store, tightly covered, in the refrigerator up to 2 to 3 days. Prepare and add the avocado just before serving and allow salsa to come up to room temperature or slightly below.