1. Preheat your grill. Grill corn until nicely charred, about 7-8 minutes. Remove kernels and place in a large mixing bowl. Add poblano and red bell pepper, onion and cilantro.
2. In a small bowl, mix together plain yogurt, sour cream, adobo sauce and lime juice. Season to taste, then add to salad and mix gently.
3. Grill pork chops until just cooked through, about 5 minutes per side.
4. Place some corn salad on serving plates and top with pork chops. Serve immediately.
The Wicked Noodle, Kristy Bernardo