Wash fresh basil and lay on paper towel. Wrap and roll in paper towel to dry. Set aside.
Preheat oven to 350. Lay poblano pepper on parchment paper. Cook on each side for 15 minutes. Remove and set aside.
On a cutting board, using a sharp knife cut corn off of the cob working all around the corn cob. Repeat until finished. Add corn into a large mixing bowl.
Add in onion and tomato. With knife remove stem from pepper and toss. Chop pepper into small pieces and add to mixing bowl.
On cutting board remove basil from stems. Lay basil on top of each other into a stack. Roll leaves together as tightly as possible and cut with knife into strips. Repeat until finished. Add basil to mixing bowl.
In a small mixing bowl add oil and vinegar and mix together. Add in remaining ingredients and mix well. Pour over vegetables and stir until blended well.
Cover with wrap and set in refrigerator for 10-24 hours. The flavors will blend together well.