Southwestern Quinoa Tabbouleh

Name: Southwestern Quinoa Tabbouleh
Ingredients: 1 poblano chile; 1 jalepeño pepper; 2 ears corn, husked; 2½ cups cooked Basic Quinoa; 1 can (16 ounces) black beans, very well drained and rinsed; 2 tomatoes, chopped; Juice of 1 to 2 lemons; 1 fist-sized jicama, peeled and diced; 2 to 3 scallions, sliced, or ½ red onion, minced; 2 to 3 tablespoons extra virgin olive oil; ¾ cup finely chopped curly parsley; ½ cup finely chopped cilantro; ½ cup finely chopped mint; Salt and freshly ground black pepper to taste