Preheat oven to 400˚F. In a mixing bowl combine the Mambo Corn, 2 tbsp of olive oil, kosher salt, pepper, chipotle chili powder and cumin.
Place the seasoned corn onto a baking sheet and roast for 30 minutes.
In a separate bowl combine the chopped onions and red wine vinegar and allow to marinate.
Coat the jalapeño and poblano peppers with olive oil and roast in the oven rack for 15 minutes.
Remove the peppers and transfer to a bowl. Cover with plastic wrap tightly for 10-15 minutes.
Peel and discard the skin off the peppers before dicing. In a large mixing bowl combine the roasted corn, marinated onions,diced peppers, cilantro and lemon juice.
Adjust seasoning to taste and enjoy!