Method:

• Preheat your oven to 400°F (200°C). If using fresh corn, carefully cut the kernels off the cob. If using frozen corn, allow it to thaw and drain excess moisture.
• On a large baking sheet, toss the corn kernels with olive oil, a pinch of salt, and black pepper. Spread them out in a single layer and roast in the preheated oven for about 20 minutes, or until golden brown and slightly charred. Stir halfway through for even roasting.
• While the corn is roasting, chop the red onion and finely dice the jalapeño, making sure to remove the seeds and ribs for a milder heat.
• Once the corn is roasted and cooled slightly, transfer it to a mixing bowl. Add the chopped red onion, jalapeño, can of green chilies, chili powder, and lime juice. Season with kosher salt and freshly ground black pepper to taste.
• Gently stir all the ingredients together until well combined. Let the salsa sit for at least 15 minutes to allow the flavors to meld together before serving. Enjoy it with tortilla chips, on tacos, or as a refreshing topping for grilled chicken or fish.