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1
Light a grill.
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2
In a large saucepan of boiling water, cook the corn until just tender, about 4 minutes.
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3
Drain and let cool, then cut the kernels from the cobs into a large bowl.
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4
Grill the poblanos and red pepper over high heat, turning, until charred all over and tender, about 5 minutes for the poblanos and 8 minutes for the red pepper.
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5
Transfer to a rimmed baking sheet to cool.
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6
Remove the charred skins, seeds and stems and cut the poblanos and red pepper into 2-by-1/2-inch strips.
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7
Add them to the corn.
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8
In a small bowl, mix the 3 tablespoons of oil with the lime juice, cilantro and garlic.
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9
Pour the dressing over the corn and season with salt and pepper; toss well.
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10
Brush the shrimp with oil and season lightly with salt and pepper.
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11
Wrap each shrimp in a half slice of salami and skewer 6 shrimp onto each of 4 metal skewers.
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12
Grill over high heat, turning once, until the salami is crisp and the shrimp are just cooked through, about 1 1/2 minutes per side.
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13
Transfer the shrimp to a plate.
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14
Generously brush the flour tortillas with oil and grill over high heat until blistered and charred, about 1 minute per side.
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15
Remove the shrimp from the skewers.
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16
Add them to the corn salad and toss well.
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17
Transfer the salad to plates and serve with the grilled tortillas.
