1Char poblanos and chiles over open flame, either on your grill or a gas stove top burner until skins are black. Place them in a plastic bag and set aside.
2Blanch and shock tomatoes. Peel tomatoes and squeeze out seeds and juice, strain juice and save for later. Chop tomato meat and put in 2 qt. saucepan. Add strained juice back to tomatoes. Add zest and juice of lime to tomatoes. Boil over medium high heat for 7 to 10 minutes. Remove from heat.
3Melt butter in skillet. Add onions, corn and garlic. Sauté about 5 minutes until onion is translucent and corn loses raw taste. Add beans and cook another 1-2 minutes.
4Remove peppers and chiles from bag. Peel off charred peelings and remove stems and seeds. Chop and add to corn mixture.
5Mix corn and bean mixture with tomatoes and add cilantro. Stir in tomato paste. Add salt and pepper to taste. Heat through to blend flavors. Cool completely before serving.