1. Roast the corn by cooking it on a grill or in a 450-degree oven, turning often until kernels are well browned. Cut corn off cobs.

2. Roast the poblano chiles (or jalapenos) and red peppers over a gas flame or under a broiler until blackened. Place in a paper bag until cool. Peel and seed, then cut into 1/4-inch squares (finely chop jalapenos). Chop sun-dried tomatoes (if not packed in oil, soak in warm water until soft, then drain and chop).

3. In a bowl, combine corn, peppers, tomatoes, onion, garlic, and parsley. Season with lime juice, olive oil, and salt and pepper to taste. For best flavor, let sit at room temperature 1 hour before serving.

4. Light a charcoal fire. Coat salmon with plenty of pepper, rubbing it into flesh. Sprinkle lightly with salt and rub in.

5. When coals are gray, ashy, and very hot, brush surface of fish with oil. Brush grill with oil; place fish on grill skin side up. Grill for 5 to 10 minutes, or until edges turn light pink; then carefully turn over, using a spatula to detach surface of fish if it sticks. Grill skin side down for another 5 to 10 minutes, or until flesh feels fairly firm when pressed with a finger.

6. Carefully remove salmon, using two spatulas, and place on a long platter. Surround with corn relish, and garnish with parsley. Break off pieces of salmon and serve with some of the relish.