Roast your chili pepper in the oven for 20 minutes, until it's started to blister.
Place the pepper in a bowl and cover with plastic wrap for 10 minutes. This will steam the pepper and make peeling it much easier.
Roast the frozen corn in a pan over medium heat until lightly golden and cooked through.
Remove the pepper from the bowl and peel the skin. Chop and set aside.
Add all chopped ingredients to a bowl and mix with the lime juice, cumin, olive oil and some salt.
Chill the salsa in the refrigerator for 30 minutes.