3 large poblano chilies (about 1 lb)
1 large red bell pepper
4 T olive oil
8 medium zucchini (about 2 lbs), trimmed, cut into ½-inch pieces
1 medium onion, halved lengthwise, thinly sliced
4 garlic cloves, minced
4 C frozen corn kernels (about 22 oz), thawed
Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed chilies and pepper; cut into ½-inch pieces.
Heat 2 T oil in heavy large skillet over medium-high heat. Add half of zucchini; sauté until brown, about 7 minutes. Using slotted spoon, transfer to medium bowl. Repeat with remaining zucchini. Discard oil from skillet and wipe clean.
Heat remaining 2 T oil in same skillet over medium-high heat. Add onion and garlic; sauté until onion begins to soften, about 5 minutes. Add chilies and pepper and stir until heated through, about 3 minutes. Stir in zucchini and corn. Reduce heat to medium, cover and cook until corn is tender, stirring occasionally, about 5 minutes. Season with salt and pepper.
Source: Bon Appétit Magazine November 2000