1. Roast poblano peppers directly over a gas flame or under the broiler, turning until all sides are charred, about 4 minutes. Set aside to cool in a closed paper bag.

2. When cool enough to handle, peel charred skin from peppers, rinsing fingers with water as necessary. Remove and discard stems and seeds and cut peppers into 1/4-inch dice; place in a large bowl.

3. Quarter larger cherry tomatoes and slice the pear tomatoes in half lengthwise; add to peppers. Add the remaining ingredients and toss to combine. Let stand at room temperature for 1 hour before serving.