Drain and rinse the corn if using canned, or thaw if using frozen. Optional: char the corn slightly in a dry skillet over medium-high heat for 3 to 5 minutes, then let it cool.

In a large mixing bowl, combine the corn kernels, diced red onion, minced jalapeno, roasted poblano pepper, and chopped cilantro.

Drizzle the lime juice and lemon juice over the mixture. Sprinkle the salt evenly across the top.

Toss all ingredients together until thoroughly combined. Cover and refrigerate for at least 30 minutes before serving.