Grill the corn on an indoor or outdoor grill or cast iron skillet until charred. Remove kernels from the cob.
In a large skillet, heat the oil over medium high heat. Add the poblano pepper and sauté for 4-6 minutes. Then add garlic and green onion and cook for 45-60 seconds more. Remove from heat, add corn and season with salt and pepper.
Transfer corn/poblano mixture to a bowl with the shredded chicken. Add all remaining ingredients, and adjust lime, mayo, and seasonings to taste.
Enjoy with crackers, chips, wrapped in a tortilla, on toast, a bagel, etc! Lasts for a few days in the fridge.