1Shuck corn and rub with olive oil. Place corn, cherry tomatoes and anaheim pepper (cut in half longways) on a baking sheet, or grilling pan if grilling. If roasting in oven, roast under a low heat broiler, stir tomatoes once or twice while roasting and rotate corn. Roast until tomatoes and pepper become a little charred. If grilling follow same directions.
2Remove corn from cob and skin from pepper. Dice pepper and place in bowl with corn, onions, cilantro and tomatoes. Add garlic, salt, pepper and lime juice and toss to mix.